Muesli Macaroons

Some of these bars aren’t very portable. These baked macaroons are not as nutrient dense, but are easier to carry about. (And they use up those leftover egg whites)

Preheat oven to 150C (300F)

Mix together: *1

• ½ cup desiccated coconut
• ½ cup slivered almonds (or other chopped nuts)
• ½ cup ground almonds, macadamia meal or other finely ground nuts
• ½ cup raisins or sultanas or other chopped dried fruit

In a separate bowl, partly beat up:

• 4 egg whites (leftover from your smoothies with egg yolks)

Add, then beat till firm but not dry :

• 5ml (1 tsp) mixed spice
• 1 Tbs maple syrup plus 1 Tbs glycerine (or your choice of natural sweetener) *2
  pinch of salt

Fold gently together. Grease a baking tray with butter or coconut oil, or cover with baking paper. Place spoonfuls of mixture on tray. Bake for about 20-25, till just brown on the outside.

Variations:

*1 – or any other combination of ingredients that comes to 2 cups. Try ground flaxseed, different combinations of nuts or seeds, coconut chips, missing out the dried fruit if you want low carb

*2 – other sweeteners you could try:

• 1 Tbs glycerine, plus pinch stevia, 2 Tbs maple syrup or honey