甜度適中, 口感豐富, 健康高纖, 做法容易!
乾果(隨個人喜好, 如藍莓乾, 紅莓乾等.. 我這次用了杏甫, 提子乾, 無花果乾 ) 50g
果仁 (亦是隨個人喜好, 我這次合桃) 25g
南瓜籽/葵花籽/芝麻 (我這次混合黑白芝麻和南瓜籽) 25g
糖 (可以選用砂糖, 黃糖, 黑糖) 50g
金獅糖漿 (可改用楓樹糖漿亦可) 65g
2) 乾果 (如較大粒的乾果, 如杏甫, 無花果等, 切一開二或一開四), 燕麥片, 椰絲放在大碗內混合, 加入1)
3) 糖, 金獅糖漿, 牛油一同放入煲內加熱至溶後, 繼續攪拌小火煮約二分鐘, 倒入2)內快手混合
4) 將3)倒入14cm x 14cm方型盤內, 用匙將材料壓平, 待涼, 約1-2小時, 即可即件。
- 100g dried ready-to-eat tropical medley or other mixed dried fruits
- 100g porridge oats
- 50g puffed rice cereal , such as Rice Krispies
- 85g desiccated coconut
- 50g blanched hazelnuts or shelled peanuts or other nuts
- 50g sunflower, sesame or pumpkin seeds
- 100g light muscovado sugar
- 125ml golden syrup
- 100g butter , chopped up
- Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
- Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
- Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
- Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.