Fine muesli balls

Name: Fine muesli balls
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 50 g Butter or margarine; 200 g Whipped cream; 50 ml Milk; 48 g (12 g) diabetic sweetness + 1 tablespoon to sprinkle; 1/2 tsp (2.5 g) ground ginger; 1 knife tip ground cardamom; 100 g crunchy oats; 50 g Wheat Flakes; 50 g unsalted peanut kernels; 50 g Sultanas; 45 g Flour; 50 g chopped almonds; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

50 g Butter or margarine
200 g Whipped cream
50 ml Milk
48 g (12 g) diabetic sweetness + 1 tablespoon to sprinkle
1/2 tsp (2.5 g) ground ginger
1 knife tip ground cardamom
100 g crunchy oats
50 g Wheat Flakes
50 g unsalted peanut kernels
50 g Sultanas
45 g Flour
50 g chopped almonds
baking paper

Directions

1
Melt the fat in a pot. Add cream, milk, 48 g diabetic sweetener and spices to the liquid fat and mix. Bring to the boil while stirring and simmer for 3-5 minutes at low heat. Coarsely chop the peanuts. Add oat flakes, wheat flakes, peanuts, sultanas and flour to the pot and mix everything to a thick paste. Remove from the heat, cover and leave to swell for about 30 minutes.
2
Form 35 balls with wet hands. Roll half of the balls in chopped almonds. Place the balls on a baking tray lined with baking paper and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas. Level 1) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and sprinkle with 1 tablespoon of diabetic sweetness
3
Waiting time approx. 1 1/2 hours. / 1/2 BE