Have you tried the souffle omelette guys? I really enjoyed mine. Nothing to do with the hunks for buttered bread I had it with. No.

 

Egg-whites are a binder; it’s why, when I made a cake and forgot to add egg, it was a tray of cake crumble. Ergh argh! Leftover egg whites then give us the opportunity to play with foods that benefit from, you know, sticking together.

 

I was introduced to the idea of granola having clumps by the amazing SmittenKitchen. Oh I heart her. I haven’t used another granola recipe since hers/my taste adaptations to her recipe. I skip the coconut and wheatgerm in her recipe because I don’t like them. One day I had some sesami seeds knocking around my cupboard and added them and instantly we all here loved the recipe totally. The nuttiness just works.

 

My eldest tends to use granola as a little snack, digging her hands into my fancy big glass storage jar. The whisked egg whites are used to hold the oats and nuts together, so it’s an easy dive for her.

 

If you’re making these for lunch boxes, omit the nuts. You could use more oats, use something like millet and sunflower seeds, too. Any granola/flapjack recipe is diamond for random oat/seed/nut decluttering, so just keep the total weight of dry to around 225g and you’re onto a winner snack, and you’ve used up *loads* of leftovers, whoop!

Granola bites

Based on Crunchy Granola, ‘The Smitten Kitchen Cookbook’, Deb Perelman

Ingredients

120g rolled oats
25g walnuts
25 almonds
45 sesami seeds
1/4 teaspoon salt
60ml golden syrup
1 tablespoon olive oil (or any oil if you don’t have olive, don’t buy it specially)
1/8 teaspoon mixed spice/cinammon
1 egg white

Tools
Electric whisk/balloon whisk
2 mixing bowls
Sharp knife
Chopping board
Baking trays
Greaseproof paper
Flipper

Optional tools
Garlic crusher

Time
15m prep
Apx 1 hr 25 m mixing and baking

Level
Medium

Prep
Roughly chop nuts
Turn oven to 150C
Line trays with greaseproof paper

Method
Place oats, chopped nuts, seeds, salt and spice a large bowl and mix with your hands
Add syrup and oil, and mix into to oat nut mixture thoroughly
Beat egg whites until frothy
Fold through oat nut mixture
Transfer to baking trays
Place in the oven and put timer on for 15 minutes
GENTLY turn the bites over, to keep the clusters together
Repeat twice
When golden and cooked through, remove from the oven
Leave to cool

Storage

When cool, store in an airtight container for up to a couple of weeks

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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