| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | water boiling |
| 2/3 Tasse | sugar |
| 1 Tasse | Milk, nonfat dry |
| 2 Esslöffel | corn syrup |
| 2 1/2 Tasse | rolled oats |
| 1 Tasse | Wheat flakes |
| 1/2 Tasse | wheat germ toasted |
| 1/4 Tasse | Almonds chopped |
| 1/4 Tasse | Coconut, unsweetened shredded |
| 1 Teelöffel | salt |
| 2 Esslöffel | Oil, vegetable |
| 1 Tasse | raisins |
| 1/2 Tasse | Prunes, pitted; chopped |
| 1/2 Tasse | Apricots, dried; chopped |
|
In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup and beat with electric mixer for about 2 minutes or until smooth and creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds, coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in an airtight container in a cool, dry place for up to 2 weeks.
Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
[Eating Well 6-92]
|
|
Anmerkungen zum Rezept:
keine |
