this recipe checks two resolution boxes: both my "one new sweet thing a month" and "utilize all food".
One of the food items that I regularly throw out is egg white that I have left over after using the yolk. So I had this one musli bar recipe set aside for quite a while because it called for egg whites. I have now tried this recipe, and my conclusion is this: musli bars is not my thing.
I would have been so happy to eat this expensive, GI (glycemic index)-smart musli with milk, and I would have been so happy to eat a fig or two with my coffee. But in bar form, this snack was neither here nor there for me. I wanted the bars to taste much sweeter. Dip them in dark chocolate, perhaps?
Bottom line: I love this musli as a treat, I just won't put it in bar form. But I am glad I tried this recipe. Now the recipe in Latvian, and after that some conclusions in English again.
7 dl (1dl = 100ml) musli (Risenta GI-gudrais muslis ar godži ogām, ķirbju un saulespuķu sēklām, kinoa un griķu pārslām)
12 žāvētas vīģes (apm. 250gr = 1 paciņa)
2 tējk. medus
1 ēd.kar. kanēļa (man bija par daudz, liktu mazāk)
4 olu baltumi
3 ēd.kar. sezama sēklu
Uzsilda cepeškrāsni uz 125C. Sagatavo cepamo plāti ar cepampapīru (es izsmērēju arī ar sviestu, nezinu, vai vajadzēja). Ja muslī ir mandeles vai citi rieksti, nedaudz sasmalcina.
Sasmalcina vīģes, lai būtu diezgan lipīga masa ar vīģu gabaliņiem. Bļodā nedaudz sakuļ olbaltumus, tad maisa kopā visas sastāvdaļas, lai būtu lipīga mīkla.
Uz plāts veido divus kukuļus, lipina kopā, lai sanāk apmēram šādi:
Liek cepties krāsns viducī uz 20 min.
Atdzisušus sagriež gabalos un uzglabā ledusskapī slēgtā traukā.
Recepte ir no paciņas, no Risenta GI-smart musli.
The awesome thing is that one of the egg-whites that I used was over a week, maybe two weeks, old. I am "thorough with hygiene" (such a Swedish saying :), "noga med hygien") when I save the egg-whites, so now I have learned that a chilled egg-white can keep in the fridge for quite a while (do the sniff test, of course, and use common sense).
Click here for my 2015 foodie resolutions.
Thank you for stopping by Pieliekamais!