Muesli of the week number 17: Homemade Crunchy Muesli - Today: Crunchy Coconut Cashew Crunchy Muesli
Actually, I wanted to sign an ice cream recipe this week. I have at least two delicious creations for delicious, home-made ice cream on hold. Already at the thought of ice, it has me in the last few days but then so shivering that I prefer to crawl under my blanket.
I firmly refuse to turn on the heater and have worn so far only two times socks , At the end of August and autumn is fast approaching - I somehow do not want to admit that.
But just yesterday I noticed: as at 20 o'clock my cereal for today from the oven came, it was already too dark to take pictures after cooling down. Neiiiinnn! That is not good at all. That's why I was just able to take a quick snapshot and that's why today's post comes back a little later.
Today I brought you a new mix. Well, I actually do that every week. The really special feature of today's recipe is that this cereal is made with egg. With egg? you're sure to ask. That sounds a bit strange at first, but I've already stumbled over one or two granola containing egg and was curious. So curious that I had to try it too.
The muesli with egg is stirred together in a relatively simple dry state and then gets struck at the end by stiff whipped egg whites. That can be wonderfully combined and the result is indeed amazing! You do not get a "Müsliplatte", you have to break into pieces, but already during the baking process really great crispy pieces. The consistency gets really crunchy, but it also stays kind of fluffy and does not stick. The muesli feels really light and crispy. I am very stunned. In terms of taste, the protein does not come out either, so that's a really great way to get a really great crunchy cereal. Give it a try!
There is today a very simple, but still quite a bit of a muesli mixture. Ripe oat flakes form the basis again. Bran, grains and seeds do not exist this time. Instead, the great flavor composition of cashews, sliced almonds and coconut chips convinces. They are refined by some brown sugar, honey and coconut oil and get a hint of cinnamon and vanilla. For me, one of the tastiest mix yet, even if it sounds very simple.
Even if the cereal is baked long and hot enough, I use fresh egg whites from organic eggs.
Crunchy Coconut Cashew Crunchy Muesli
for about 850 g muesli (approx.Thoroughly mix everything with a large spoon.
Mix the liquid coconut oil (heat slightly if necessary) with the honey and stir in the cinnamon and vanilla extract.
The liquid mixture to the oatmeal mixture to water. Using a fork in one hand and a spoon in the other hand, stir the muesli mixture very thoroughly. I make movements like a salad cutlery and mix the flakes from the bottom up again and again. It is important that everything is distributed very thoroughly and that every oatmeal comes into contact with the oil mixture. When small lumps are formed, you should keep pushing them apart. It usually takes a few minutes for me to have a perfect mass with no lumps and no dry spots.
Put the two carefully separated egg whites together with a pinch of salt in a clean, fat-free mixing bowl or bowl with the food processor Tough snow beat the food processor's hand blender or balloon broom.
Using a spatula, carefully sauté the egg whites under the muesli mixture and stir until well blended.
Mix the muesli mixture from the bowl onto the top Slip the baking sheet and distribute it on the plate with the help of a fork or a spoon.
Insert the sheet into the lower third of the preheated oven and bake the muesli for about 20 minutes until it browns slightly and smells slightly. After the time has elapsed, mix everything well on the baking tray and bake the muesli for another 10 minutes until it is golden brown.
Take the baking sheet out of the oven and place it on a wire rack. Allow metal and cereal to cool completely. In the beginning, the cereal is still very soft when it comes straight from the oven. Only when it cools it is firm and crispy. Once everything has cooled completely, you can pack the cereal directly airtight, preferably in a glass or a plastic can and consume within a few days.