Juicy oat bars with dried fruit
INGREDIENTS
(for 22 bars of around 50 grams)
- 100 g margarine
- 120 ml water
- 200 g honey
- 250 g fine oat flakes
- 200 g coconut or ground nuts (hazelnuts or almonds), depending on flavour
- 250 g wholemeal flour
- 100 g chopped dried fruit such as apples, plums, figs, sultanas or apricots
- pinch of salt
- 1 cinnamon stick
- 1 vanilla pod
PREPARATION
1 Bring the margarine, water and honey to the boil in a pan.
2. refine with vanilla (pulp and stick) and cinnamon (remove sticks after cooking).
3 Finely chop the dried fruit and add to the remaining ingredients.
4 Then pour the hot mixture over the flour, oats, coconut and dried fruit and mix until lukewarm. Add a pinch of salt.
5. place the dough on a sheet of baking paper and spread to a thickness of 1-2 centimetres (trick: place another sheet of baking paper on top of the dough and roll out with a rolling pin).
6 Place the baking paper with the rolled-out dough on a baking tray and cut the dough into bars.
7 Pull them apart slightly so that they do not bake. Bake in the oven at 195 degrees for about 15 minutes. Leave the bars to cool slightly and wrap in greaseproof paper. They can be kept for up to three weeks at low temperatures in airtight packaging.
TIPS
- Mix the ingredients until lukewarm so that the wholemeal flour binds better!
Power rice slices and strudel pastry pockets
INGREDIENTS
- 1 litre milk
- 250 g round grain rice (rice pudding)
- 2 carrots and 1 apple (alternatively: dried fruit)
- 2 eggs
- 2 tablespoons honey
- 1 pinch of salt
- 1 cinnamon stick
- 1 vanilla pod
- some sesame seeds
- Strudel dough (not puff pastry, too greasy!)
PREPARATION
1. bring the milk to the boil together with a cinnamon stick and vanilla (scraped out the seeds and stick; remove the sticks after boiling).
2. add the rice to the boiling milk and simmer over a low heat for around 15 minutes (depending on the rice) until a thick mixture forms. Stir occasionally and season with a little salt.
3 Grate the carrots and apple and add to the mixture. Stir in well.
4 Remove the rice pudding from the heat, add 2 eggs to the hot mixture (must be cooked through!) and add the honey. Mix all the ingredients together briefly.
THERE ARE TWO OPTIONS FOR FURTHER PREPARATION:
Rice slices
1 Spread some sesame seeds on baking paper and spread the dough on top to a thickness of about 1-2 centimetres.
2. place the baking paper on a baking tray, add some sesame seeds to the dough and bake at 180 degrees for 20-30 minutes (depending on how brown they are).
3. then cut into pieces.
4 Wrap the rice slices in greaseproof paper while still warm.
Strudel pastry pockets
1. place about two tablespoons of the rice pudding in the centre of the thinly rolled out strudel dough (about 2 centimetres from the bottom edge), sprinkle with a little sesame, fold the dough forwards several times and cut off.
2 Then fold the left and right corners in towards the centre.
3. place on a baking tray lined with baking paper and bake at 180 degrees for 20-30 minutes.
TIP
Both variants can be frozen and defrosted again for competitions or training.
Downloads:
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