2008年11月9日 星期日

高纖燕麥條




很好吃啊! 我和大爺都很喜歡!

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

燕麥片 75g

椰絲 40g

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

牛油 50g

1) 果仁,南瓜籽,芝麻放入平底鑊烘至微微金黃

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。

食譜修改至Sunshine Bars

Ingredients


  • 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


  1. 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.
  2. 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.
  3. Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
  4. 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.