Energy snack
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 291, total fat 21 G., saturated fats 3 G., proteins 9 G., carbohydrates 22 G., fiber 4 G., cholesterol 0 mg, sodium 139 mg, sugar 9 G.
Calories 291, total fat 21 G., saturated fats 3 G., proteins 9 G., carbohydrates 22 G., fiber 4 G., cholesterol 0 mg, sodium 139 mg, sugar 9 G.
This mix of nuts, seeds, and dried fruits is the perfect snack for those in need of an energy boost. Its ingredients are good sources of iron and zinc, essential micronutrients for the body's recovery. And thanks to brown sugar and cinnamon, the mix is not only healthy but also delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Protein of 1 large egg
- 1/4 cup brown sugar
- 1 tbsp. l. wheat germ
- 1 tbsp extra-virgin olive oil
- 1 tbsp. chia seeds
- 1 teaspoon lightly salted soy sauce
- 0.5 tsp ground cinnamon
- 0.5 tsp vanilla extract
- 2 cups mixed nuts
- 0.5 cups oatmeal
- 0.5 cup peeled pumpkin seeds
- 0.5 cup dried apricots, cut into 4 pieces
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Cooking the dish according to the recipe:
- Preheat oven to 300°F (150°C), line a baking sheet with foil and spray with cooking spray.
- In a large bowl, beat the egg whites until foamy. Add the brown sugar, wheat germ, olive oil, chia seeds, soy sauce, cinnamon, vanilla extract, and 1 teaspoon of salt and whisk until combined. Add the nuts, oats, and pumpkin seeds and mix until evenly distributed.
- Place on the prepared baking sheet and bake for 20 minutes. Add the dried apricots, stir, and continue baking until the mixture is golden and looks dry, another 15-20 minutes. Let cool completely, about 1 hour. Store at room temperature in a tightly sealed container for up to 5 days..
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