Berry & Bix Bars
Prep
15 min
Cook
20 min
Serves
12
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
12
Skill
Breakfast, lunch, or afternoon tea, this rustic berry slice is a winner any time of day!
Ingredients
- 3 Weet-Bix, crushed
- 1 cup wholemeal self-raising flour
- 1/4 tsp salt
- 1/2 cup milk, or So Good Soy or Almond Milk
- 1/4 cup maple syrup
- 1/4 cup light flavoured olive oil
- 1 large egg, lightly beaten
- 1 tsp vanilla essence
- 1/2 cup no-sugar mixed berry jam (see tip)
- 1 tbs shredded coconut
Nutrition per serving
669 kJ
energy kj
3 g
protein
1 g
saturated fat
2.1 g
dietary fibre
23 g
carbohydrate
13 g
sugars
147 mg
sodium
Method
- Preheat oven to 180°C (350°F). Oil a 20 cm (8 inch) square pan, line base and two long sides with a strip of baking paper.
- In a medium bowl, combine dry ingredients. In a separate jug whisk together milk, maple syrup, olive oil, egg and vanilla. Add wet ingredients to dry and stir until just moistened.
- Spoon a bit more than half the batter into the prepared pan and level into a thin layer. Dollop over jam and spread gently to the edges. Spoon over remaining batter to cover as much of the filling as possible. Sprinkle with coconut.
- Bake 20-25 minutes until firm on top and golden around edges. Cool in pan for 10 minutes, run a knife around unlined sides and lift out to cool completely on a rack. Cut into 12 bars.
- 3 Weet-Bix, crushed
- 1 cup wholemeal self-raising flour
- 1/4 tsp salt
- 1/2 cup milk, or So Good Soy or Almond Milk
- 1/4 cup maple syrup
- 1/4 cup light flavoured olive oil
- 1 large egg, lightly beaten
- 1 tsp vanilla essence
- 1/2 cup no-sugar mixed berry jam (see tip)
- 1 tbs shredded coconut
Nutrition per serving
669 kJ
energy kj
3 g
protein
1 g
saturated fat
2.1 g
dietary fibre
23 g
carbohydrate
13 g
sugars
147 mg
sodium
- Preheat oven to 180°C (350°F). Oil a 20 cm (8 inch) square pan, line base and two long sides with a strip of baking paper.
- In a medium bowl, combine dry ingredients. In a separate jug whisk together milk, maple syrup, olive oil, egg and vanilla. Add wet ingredients to dry and stir until just moistened.
- Spoon a bit more than half the batter into the prepared pan and level into a thin layer. Dollop over jam and spread gently to the edges. Spoon over remaining batter to cover as much of the filling as possible. Sprinkle with coconut.
- Bake 20-25 minutes until firm on top and golden around edges. Cool in pan for 10 minutes, run a knife around unlined sides and lift out to cool completely on a rack. Cut into 12 bars.