【食譜+實作影片】全素香蕉燕麥穀片(無麵粉,無精緻糖) Vegan Banana Bread Granola (Gluten-Free, Refined-Sugar-Free)

如果熟悉我的飲食,或是看過我的 Instagram,應該不難發現我是個很愛吃穀片的人,不時就會發「穀片瘋」! (笑) 除了做常吃的幾款口味,如 全素抹茶燕麥穀片、像是還有最近愛上的 全素豆渣燕麥穀片,不時也會想做一些新口味,而這個 全素香蕉燕麥穀片 就是前陣子試出來的心頭愛!

全素香蕉燕麥穀片vegan-banana-bread-granola (1)

全素香蕉燕麥穀片(無麵粉,無精緻糖)
Vegan Banana Bread Granola (Gluten-Free, Refined-Sugar-Free)

這個全素香蕉燕麥穀片一樣是全素的! 無蛋、無奶,也沒有麵粉和精緻糖。

全素香蕉燕麥穀片vegan-banana-bread-granola (3)

而它的英文名中有”Banana Bread”,是因為它真的帶有傳統美式香蕉麵包/蛋糕的滋味! 如果你還不知道香蕉麵包/蛋糕(Banana bread),可以先去看先前分享的全素香蕉核桃麵包!

 

全素香蕉燕麥穀片vegan-banana-bread-granola (4)

這全素香蕉燕麥穀片有著烘焙過的蕉蜜甜味,接近完成烘焙時間時,就能聞到那迷人的滋味,而且它有我很愛的結塊 (Clusters)、酥塊口感!

全素香蕉燕麥穀片vegan-banana-bread-granola (5)

因為香蕉本身有強烈的天然甜味,這個食譜用的糖量比例非常低,是我用自己將椰糖煮成的椰糖漿,也可以用楓糖漿或是其它你喜歡的液態甜味劑替代。另外也因為香蕉的泥潤度,這個食譜的油量也不多。喔對了,我好像忘了說,作法也非常簡單且快速,只要兩個碗、一個攪拌匙,10 分鐘內就能搞定,剩下的就是烘烤時間與放涼的時間,後者應該是這個食譜最困難的過程,因為那蕉蜜甜氣息真的太吸引人了!

全素香蕉燕麥穀片vegan-banana-bread-granola (6)

不過切記一定要耐住性子,因為放涼之後它才會達到理想的酥脆度。我真的好喜歡傳統燕麥片經烘焙過後的氣息、口感與滋味,最近發現自己一個人吃的速度比想像中快,已經快吃掉兩大包了;台灣常見的是即時燕麥片,但我目前用的都是傳統燕麥片,有關兩者的差異可參考下頭這篇:

 

全素香蕉燕麥穀片vegan-banana-bread-granola (2)

如果你喜歡美式香蕉麵包/蛋糕,那這個穀片一定也會合你的味!

來動手做吧!
Let’s do this!

 


【Watch How to】


(※ 可延伸食譜但請勿直接複製內文,並請註明出處與原文網址 ※)

全素香蕉燕麥穀片
Vegan Banana Bread Granola


  • 食材 :(約 500 ml)
    • 傳統燕麥片 90 g
    • 核桃 20 g
    • 胡桃 20 g
    • 鹽 1 小撮
    • 肉桂粉 1 tsp
    • 亞麻籽粉 1 tsp
    • 椰子油, 液態 1 tbsp
    • 香蕉, 非常熟 (去皮淨重) 40 g
    • 純香草精 1/2 tsp
    • 椰糖漿 或 楓糖漿 1 tbsp
    • 杏仁片 10 g
  • Ingredients:(Yield: 500 ml)
    • 90 g rolled oats
    • 20 g walnuts
    • 20 g pecans
    • A pinch of salt
    • 1 tsp cinnamon
    • 1 tsp ground flaxseeds
    • 1 tbsp coconut oil, liquid state
    • 40 g banana, very ripe (peeled net weight)
    • 1/2 tsp vanilla extract
    • 1 tbsp palm syrup or maple syrup
    • 10 g sliced almonds

  • 準備工作 Preparation:
    • 食材秤量好
    • Measure all ingredients.

  • 作法/步驟:
    1. 將烤箱以 175℃ 預熱;烤盤鋪烘焙墊
    2. 將核桃與胡桃剝成小碎塊於大盆中,再加入燕麥片、鹽、肉桂粉、亞麻籽粉、杏仁片攪拌混合
    3. 於另一小碗中將熟香蕉壓成泥,再加入椰子油、香草精、糖漿,攪拌混合均勻
    4. 將混合好的香蕉油糖液倒入燕麥盆中,攪拌混合均勻
    5. 將混合物平鋪成於烘焙墊上,儘可能鋪成薄薄一層
    6. 放入烤箱,以 175℃ 先烘烤 15 分鐘,取出稍微翻拌,再繼續烘烤 8 – 12 分鐘,至顏色呈棕金黃
    7. 烘烤完後讓它留在烤箱裡燜 15 – 20 分鐘,取出移至網架上至完全放涼即可享用
  • Directions:
    1. Preheat the oven at 175℃. Line the baking sheet with baking mat.
    2. Break the walnuts and pecans into small chunks into a big bowl, then add in the rolled oats, salt, cinnamon, ground flaxseeds, and sliced almonds to mix together.
    3. In another small bowl, mash the banana, then add the coconut oil, vanilla extract, syrup, mix to combine.
    4. Pour the banana mixture into the oat-mixture bowl, and mix all together until all dry ingredients are cover by the wet mixture.
    5. Spread the mixture onto the baking mat into a single layer. Do your best to make the layer as thin as possible.
    6. Bake at 175℃ for 15 minutes, then give it a stir, and continue to bake for another 8 – 12 minutes until it turns golden brown.
    7. Leave it in the oven for 15 – 20 minutes before moving the baking sheets onto the wire rack to let them cool down completely. Enjoy!


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全素香蕉燕麥穀片vegan-banana-bread-granola (5)

Bon appétit!

 

製作日:2018.05.27

全素香蕉燕麥穀片 Vegan Banana Bread Granola
Prep Time
10 mins
Cook Time
25 mins
Cooling
30 mins
Total Time
35 mins
 
它的英文名中有"Banana Bread",是因為它真的帶有傳統美式香蕉麵包/蛋糕的滋味! 這全素香蕉燕麥穀片有著烘焙過的蕉蜜甜味,接近完成烘焙時間時,就能聞到那迷人的滋味,而且它有我很愛的結塊 (Clusters)、酥塊口感!
Course: Breakfast, Snack
Cuisine: vegan, vegetarian
Keyword: banana bread, clean-eating, gluten-free, vegan
Servings: 6
Author: Barrelleaf
Ingredients
  • 90 g 傳統燕麥片 90 g
  • 20 g 核桃 20 g
  • 20 g 胡桃 20 g
  • 1 小撮
  • 1 tsp 肉桂粉
  • 1 tsp 亞麻籽粉
  • 1 tbsp 椰子油 液態
  • 40 g 香蕉 非常熟 (去皮淨重)
  • 1/2 tsp 純香草精 1/2 tsp
  • 1 tbsp 椰糖漿 或 楓糖漿 1 tbsp
  • 10 g 杏仁片 10 g
Ingredients:(Yield: 500 ml)
  • 90 g rolled oats
  • 20 g walnuts
  • 20 g pecans
  • A pinch of salt
  • 1 tsp cinnamon
  • 1 tsp ground flaxseeds
  • 1 tbsp coconut oil liquid state
  • 40 g banana very ripe (peeled net weight)
  • 1/2 tsp vanilla extract
  • 1 tbsp palm syrup or maple syrup
  • 10 g sliced almonds
Instructions
  1. 將烤箱以 175℃ 預熱;烤盤鋪烘焙墊
  2. 將核桃與胡桃剝成小碎塊於大盆中,再加入燕麥片、鹽、肉桂粉、亞麻籽粉、杏仁片攪拌混合
  3. 於另一小碗中將熟香蕉壓成泥,再加入椰子油、香草精、糖漿,攪拌混合均勻
  4. 將混合好的香蕉油糖液倒入燕麥盆中,攪拌混合均勻
  5. 將混合物平鋪成於烘焙墊上,儘可能鋪成薄薄一層
  6. 放入烤箱,以 175℃ 先烘烤 15 分鐘,取出稍微翻拌,再繼續烘烤 8 - 12 分鐘,至顏色呈棕金黃
  7. 烘烤完後讓它留在烤箱裡燜 15 - 20 分鐘,取出移至網架上至完全放涼即可享用
English Version
  1. Preheat the oven at 175℃. Line the baking sheet with baking mat.
  2. Break the walnuts and pecans into small chunks into a big bowl, then add in the rolled oats, salt, cinnamon, ground flaxseeds, and sliced almonds to mix together.
  3. In another small bowl, mash the banana, then add the coconut oil, vanilla extract, syrup, mix to combine.
  4. Pour the banana mixture into the oat-mixture bowl, and mix all together until all dry ingredients are cover by the wet mixture.
  5. Spread the mixture onto the baking mat into a single layer. Do your best to make the layer as thin as possible.
  6. Bake at 175℃ for 15 minutes, then give it a stir, and continue to bake for another 8 - 12 minutes until it turns golden brown.
  7. Leave it in the oven for 15 - 20 minutes before moving the baking sheets onto the wire rack to let them cool down completely. Enjoy!
Recipe Notes

 


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