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全素豆渣燕麥穀片(無麵粉) Vegan Soy Okara Granola (Gluten-Free)
我是個 從小就愛吃穀片、麥片的人,記得小時候上學前,會和媽媽到一家麵包店裡買麵包,外加一杯鮮奶玉米片杯,我可以天天這樣吃不膩。 長大後,同樣喜歡類似的東西,就是穀片、麥 一從,但也漸漸注意到外頭的穀片多半都添加了不少過度精緻的糖與油,所以現在除了想嚐鮮,大部份有空都會自己做穀片。先前大部份都是單純用燕麥片製作,這次融入豆渣,讓這穀片的蛋白質含量提高、營養增加外,口感也與先前製作過的燕麥穀片稍有不同。
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Cooling
15
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
baking, vegan
Keyword:
breakfast, clean-eating, gluten-free, granola, healthy
Servings:
8
people
Calories:
127
kcal
Author:
Nora Hsu
Ingredients
150
g
(soybean pulp) 豆渣
1 cup
45
g
almond meal 杏仁粉
1/2 cup
65
g
rolled oats 傳統燕麥片
2/3 cup
1
tsp
ground cinnamon 肉桂粉
1/8
tsp
鹽
2
Tbsp
coconut oil 椰子油
melted 融化
2
Tbsp
maple syrup 楓糖漿
or other sweeteners you like
1
tsp
pure vanilla extract 純香草精
4
Tbsp
sliced almonds 杏仁片
4
Tbsp
raisins 葡萄乾
Instructions
烤箱以 175°C 預熱
於一大圓碗中放入豆渣、杏仁粉、
燕麥片
、肉桂粉與鹽,混合攪拌
再加入
椰子油
、
楓糖漿
、
香草精
,攪拌混合均勻,再拌入杏仁片
烤盤上鋪烤紙或烤墊,將豆渣混合物平鋪於烤墊上
放入烤箱,以 175°C 烘烤 25 - 30 分至無溼感,每 10 分鐘取出翻拌一下
烘烤後好將其留於烤箱內燜至放涼,取出,加入葡萄乾即可享用
English Version
Preheat the oven at 175°C.
In a large bowl, mix the okara, almond meal, rolled oats, cinnamon, and salt.
Add in the
coconut oil
,
maple syrup
, and
vanilla extract
. Mix to combine, then stir in the sliced almond.
Line the baking sheet with a baking mat or parchment paper. Transfer the mixture onto the baking sheet and flatten into a single layer.
Bake at 175°C for 25 - 30 minutes until dry. Stir every 10 minutes or so to bake evenly.
When finishing baking, leave them in the oven until cool. Remove from the oven and stir in the raisins. Enjoy!
Notes
製作出約 10 - 12 片餅乾
剩下的放入
密封罐
中保存,約可放 3 – 4 星期
Yield: 10 - 12 cookies
Store them in an
air-tight jar
for 3 – 4 weeks.
Recipe adapted from
made by melis