fruit, vegetable, oatmeal, wheat, egg white bars

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light tan cut "cookie" bars on a glass plate, which has clear glass hearts at the edge - the bars sit into the hearts, as good for people, and also then this reminds one of a dog bone cookie.

If making egg yolk based food, like a bread pudding, or are using egg yolks for egg tempera paintings, there are egg whites to cook with. Whipped egg whites help make meringues, and angel food cake, light and delicious. Or use them, unwhipped, for a cookie-bar with a heavy texture (though, a lighter texture might be an improvement).

4 photos of making, baking, and serving fruit, veggie, herb and spice bars
wet mix; add dry ingredients; bake into bars; cut and serve


Below, an approximate recipe, (more a little of this, and a little of that), and egg whites not whipped (whipping them, to make lighter, might make a significantly better bar). Result – average to very good (very good only when warm – when cold, very good only because they are satisfying, and “grow” on one) (and my dog also enjoyed a couple for treats). If the egg whites are whipped, and the texture slightly lighter, room temperature might be quite good also.

Ingredients:
Wet ingredients:
6 egg whites (unwhipped, for variation, use whipped egg whites – see below)
1/2 apple chopped into bits
1/2 small-medium zucchini shredded
2 small orange carrots shredded
1 small mashed very ripe (spotted) banana
1 1/2 t of sour cream
1 T sesame tahini
butter to butter the dish
about 1 1/2 T butter, chopped
1/4 cup honey (a light colored honey)

Dry ingredients:
maybe 3/4 +/- (?) cup of organic, whole wheat flour, unbleached
about 1 1/2 cups rolled oats, old-fashioned (not a quick cooking oatmeal)
1/2 t powdered (dry) ginger (a root spice)
1/4 t cinnamon
1/8 t of a dry “herbes de Provence” style blend of herbs, this one, including lavender, and fennel seed – though many blends of herbs traditional to the Provence region in France, do not necessarily contain either fennel seed, nor lavender.
1/3 cup of walnuts – finely chop them

Combine wet ingredients , add herbs and spices, add half the rolled oats, some of the flour and 1/2 the nuts, mix, the rest of the oats, mix, the rest of the flour, final mix, pour/scrape (i.e., batter is a thick batter, not yet as thick as a dough – so careful to not add too much flour)into greased pan and bake in a preheated oven at 350 degrees for about 20 to 25 minutes (until a knife put into the center, comes back out clean of any uncooked batter). When they come out of the oven, spread with a thin layer of honey, and sprinkle with the rest of the walnuts.

VARIATIONS:
Ingredient Variation: Add a 1/4 t+ of dry, powdered on the spicy side mushroom such as reishi (reishi is reminiscent of the bark cinnamon in ways – maybe because spicey, barkey, deep tone – though tone is different from cinnamon).
Method Variation: Fold whipped egg whites into the batter; combine the ingredients as above, except leave the egg whites for last, to fold in (they should already have been whipped to a soft peak stage).

For dogs? Yes. (As always, if your dog is on a special prescription diet, or for example has allergies, please consult with a vet and nutritionist before feeding).