This is a recipe that we had a lot when we were kids, it was a very popular dish and very cheap. we had ours with boiled potatoes, and a spoonful of the lard it was cooked in. That's all changed now as the lard wasn't good for your arteries. but we did like it. I live in Scotland and we had a lot of scandinavian recipes, as the fishermen traveled far and wide, and herring was in abundance sadly today it's a diferent story it's in very short supply now, and very expensive. You can just use the one kind of oatmeal if you like.
These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make.
The chocolate topping makes them seem a bit decadent (skip it if you must, they’ll still come out fine) – though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I’ll keep it on mine.
View the full recipe at http://www.elanaspantry.com/2008/02/01/power-bars/
This seemingly simple relish is used on many foods in Denmark. An interesting variation add chopped, cooked cauliflower. Excellent with seafood, sandwiches, meats, or as a garnish.
prep & and mixing is 20 minutes