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Serves:
18
(3 heaped tablespoons per protein)
Preparation Time: 10
minutes, plus cooling
Cooking Time: 20 minutes
Ingredients:
-
100 ml (31/2 fl 0z)
safflower oil
-
40 ml (11/2 fl oz)
malt extract
-
75 ml (3fl 0z) clear
honey
-
325 g (11oz) rolled
oats
-
250 g (b oz) jumbo
oats (large oat flakes)
-
50 g( 2oz) hazelnuts
-
25 g (1oz) desiccated
coconut
-
50 g (2oz) sunflower
seeds
-
25 g (10z) sesame
seeds
Direction :
-
Place the oil, malt
and honey in a large saucepan and heat gently until the malt is
runny. Mix in the remaining ingredients and stir thoroughly.
-
Turn into a large
roasting tin and bake in a preheated, oven at 190OC (375OF), gas
mark 5, for about 20 minutes, stirring occasionally, until golden
brown. Leave it to cool, then separate into pieces with your
fingers.
-
Store in an airtight
container. Serve with natural yogurt at breakfast time, or use as a
topping for fresh fruit salad or stewed fruits.
Nutritional Information:
Malt extract is prepared
from malted barley, it is a carbohydrate in which the main sugar is
maltose. In some types of malt there is an enzyme present which was
believed to aid the digestion of starchy foods, but today malt is used
mainly to add flavor to breakfast cereals and other foods.
-
Carbohydrates 26g
-
Protein 5 g
-
Fat 12 g
-
Kcal 225
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