Nutty Bar Food Mix
1. Spread the nuts side by side on a baking sheet lined with baking paper and roast in a preheated oven at 180 degrees (gas 2-3, convection 160 degrees) on the 2nd shelf from the bottom for 6 minutes. Remove and allow to cool completely (leaving the oven on).
2. In the meantime, pluck the marjoram leaves, chop finely and mix in a bowl with the chilli, lemon zest and sea salt. Beat the egg whites with a hand whisk until stiff.
3. Put the nuts with the spice mixture in a bowl and fold in the egg whites with a spatula. Spread the nuts out again next to each other on the baking paper you have already used and bake in a hot oven on the 2nd shelf from the bottom for 3 minutes. Remove and allow to cool.
Tip: Packed in a tin or bag, the almonds will keep for at least 5 days.
|300||nuts of your choice or a ready nut mix (cashews, almonds, hazelnuts, walnuts, etc.) with raisins and dates to taste.|
|1 teaspoon||chilli flakes|
|1 1/2 tablespoons||lemon peel (finely grated)|
|1 teaspoon||sea salt|
|40 g||Your Daily Protein Egg White Nature|