現在比較少會想吃餅乾，倒是時時會想啃個酥酥脆脆的堅果點心棒。之前看到 The Happy Pear 的這個食譜，就減量、依手邊有的食材調整做了這個 酥脆燕麥棒 Crispy Flapjack Granola Bar，發現好得我心! 一樣是是全素、無麵粉，也無精緻糖。吃點心也可以吃的健康營養!
全素酥脆燕麥棒 (無麵粉)
Vegan Crispy Flapjack Granola Bar (Gluten-Free)
食材的部份我是有依手邊有有調整，同時使用兩種油(椰子油、葡萄籽油)。因為雖然椰子油是不錯，但它仍然是飽和脂肪含量非常高的油，過量都不好，所以我就另外將部份調整成葡萄籽油，整體的油量也有稍減。
這個食譜真的非常簡單，只要準備好食材，剩下的步驟其實在 5 -10 分鐘內就可以搞定了!
烤出爐時看到它金黃的模樣，還有聞到淡淡的椰香、楓糖漿的甜氣息，以及堅果們的香氣，就讓我已經很想要抓起來品嚐了。
稍放涼再做分切的動作。這個燕麥點心棒非常酥，所以切的時候難免會裂一些就是。
因為加了椰子粉與椰子油，有淡淡的椰香，還有明顯的白芝麻香氣，聞起來和吃起來滋味都豐富，酥酥脆脆的好涮嘴。碎掉的直接就變成早餐穀片(granola)。吃完不久後就又再做一次。
來動手做吧!
Let’s do this!
(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)
酥脆燕麥棒 (全素, 無麵粉)
Crispy Flapjack Granola Bar (Vegan, Gluten Free)
- 作者 Author: 桶子葉 Barrelleaf / Nora Hsu
食譜 單位標準&換算+常見問答集: Recipe Measurement+ FAQ
特別器具 Special equipment：
- 一個長方型烤盤 (我用的 長 x 寬 x 高 23.5*15*3 cm)
- A rectangle baking tray (Mine is 23.5*15*3 cm)
食材：(約可切 10 – 12 條)
- Ingredients: (Make about 10 – 12 bars)
- 100 g rolled oats
- A pinch of salt
- 25 g ground flaxseed
- 15 g desiccated coconut
- 5 – 10 g sesame seeds*
- 15 g raisins
- 10 g buckwheat
- 4 Tbs maple syrup*
- 2 Tbs coconut oil
- 2 Tbs grapeseed oil
- 準備工作 Preparation
- 食材秤量好
- 烤盤鋪烤紙
- 烤箱以 150°C 預熱
- Measure all ingredients.
- Line your baking tray.
- Preheat the oven at 150°C.
- 作法/步驟
- 將所有食材放到大碗中，用叉子或手指，攪拌混合均勻
- 再鋪至烤盤中，壓實、壓緊
- 放入烤箱，以 150°C 烤 20 – 25分鐘，至表面金黃
- 取出爐後，至於網架上放涼再分切即可
- Directions:
- Place all ingredients in a big mixing bowl. Use a fork or your fingers, mix well
- Pour in to the lined baking tray. Press down to make sure they stick together.
- Bake at 150°C for 20 – 25 minutes until golden brown.
- Leave them on a wire rack to cool down before slicing. Enjoy!
- 註
- Notes
- *The amount of sesame seeds can be adjusted to personal preference.
- *You can use other liquid sweeteners. Sometimes I use coconut syrup instead of maple.
- Other Breakfast recipes: Vegan Coconut Overnight Oats, Gluten-Free Healthy Dutch Baby (Berries & Lemon), Vegan Chocolate Banana Bread (Gluten-Free)
- More Snack recipes: HERE
- More Vegan recipes: HERE
- My Tools, Equipment & Ingredient List: HERE
- This page contains affiliate links, which supports me with a small commission to produce more great content on this site at no additional cost to you. Thank you for reading and supporting Barrel Leaf.
Bon appétit!
製作日期：2017/05/20
酥脆燕麥棒 (全素, 無麵粉) Crispy Flapjack Granola Bar (Vegan, Gluten Free)
食材
- 100 g rolled oats 傳統燕麥片
- pinch of salt 一小撮鹽
- 25 g ground flaxseed 亞麻籽粉
- 15 g desiccated coconut 椰子粉
- 15 g pumpkin seeds 南瓜籽
- 5 - 10 g white sesame seeds 白芝麻*
- 15 g raisins 葡萄乾
- 10 g buckwheat 蕎麥
- 4 Tbs maple syrup 楓糖漿*
- 2 Tbs coconut oil 椰子油
- 2 Tbs grapeseed oil 葡萄籽油
作法
- 將所有食材放到大碗中，用叉子或手指，攪拌混合均勻
- 再鋪至烤盤中，壓實、壓緊
- 放入烤箱，以 150°C 烤 20 - 25分鐘，至表面金黃
- 取出爐後，至於網架上放涼再分切即可
English Version
- Place all ingredients in a big mixing bowl. Use a fork or your fingers, mix well.
- Pour in to the lined baking tray. Press down to make sure they stick together.
- Bake at 150°C for 20 - 25 minutes until golden brown.
- Leave on a wire rack to cool down before slicing. Enjoy!
備註
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