Toasted Oat and Barley Crumble

photo by kbryden6

- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 200 g pearl barley
- 1 liter chicken stock
- 5 g salt
- 50 g rolled oats
- 20 g butter
- 4 g chopped thyme
- 100 g sugar
- 45 g egg whites
- 5 g salt
- salt (to taste)
directions
- Bring barley, stock and salt to a boil in a medium pot.
- Reduce heat, and cook at a simmer for 20 minutes or until done.
- Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
- Strain and cool barley after it is cooked.
- Heat oven to 350 degrees F.
- Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
- Mix gently to create a sandy consistency.
- Bake on parchment or non-stick mat.
- While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
- Allow to cool and break apart as desired. Season with salt as desired.
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