Granola Bar . 麥果棒
Granola Bar . 麥果棒
The best granola bars should taste
great, fill us up, and not expensive. Supermarket shelves are flooded with so many choices of granola bars, but I could hardly find one which suits my taste. One of the reasons is, they are usually too
sweet for me, secondly some of them are too soft while some of them are too
hard, I might bite my teeth off.
Lately I found the best granola bars are
from home, that I can easily control the sweetness to my choice and make it not overly
soft or hard. That’s just great.
最好的燕麥棒味道一定要好，能為我們快速補充能量，而且價錢不貴。 超市的貨架上擺滿各式各樣的燕麥棒以供選擇，但我卻找不到符合我口味的。 其中一個原因是，對我來說，它們通常太甜了，其次有些太軟，而有些又太硬，硬得好像會咬掉牙齒。
原來最好的東西永遠都在身邊，連麥果棒都一樣，自家做的最合我心，甜度適中、軟硬合意。 那實在太好了。
Granola Bar
Baking Tray Size: 30cm x 21cm,
Makes 20 bars, 10.5cm x 3cm x 2cm(H)
Makes 20 bars, 10.5cm x 3cm x 2cm(H)
Ingredients:
Organic Mixed Quinoa 75gOrganic Chia Seed 35g
Whole Almond, roughly chopped 100g
Peanut, roughly chopped 50g (optional)
Pine nut 20g
Sesame 6g
Cranberry 85g
Dates, roughly chopped 120g
Avocado Oil 60g
Cinnamon Powder 2 tsp (optional)
Salt 1/4 tsp
Powder Milk 2 tbsp
Maltose 200g
Coconut Sugar 30g
Mint leaves, roughly torn 2 tbsp (optional)
Method:
Pine nut 20g
Sesame 6g
Cranberry 85g
Dates, roughly chopped 120g
Avocado Oil 60g
Cinnamon Powder 2 tsp (optional)
Salt 1/4 tsp
Powder Milk 2 tbsp
Maltose 200g
Coconut Sugar 30g
Mint leaves, roughly torn 2 tbsp (optional)
Method:
1. Put quinoa and chia seed in a fine mesh strainer, rinse briefly. Boil it with 1 cup of water over medium heat till water is fully absorbed, let cool
2. Lay muesli on a big round plate and microwave on high for 2 minutes, toss every 30 seconds Or you could fry it in a dry pan for 5 minutes
3. Fry nuts individually in a dry pan till fragrant, chop almond and peanut roughly using machine or by hand
3. Fry nuts individually in a dry pan till fragrant, chop almond and peanut roughly using machine or by hand
4. Chop dates roughly
5. Put muesli, quinoa and chia seed mixture in a food processor, mix in chopped nuts, dried fruits and salt, mix well; add in avocado oil gradually, then maltose, mix well again, then sprinkle in cinnamon powder, powder milk, pine nuts, sesame and coconut sugar.
6. Line the baking tray with parchment paper and spray oil briefly on the paper; transfer the mixture onto the lined tray, use a silicone spatula or damp hand to press the mixture gently but firmly in shape with a flat surface, let cool
7. Preheat oven to 180C, put the baking tray in and bake for 15 minutes
8. Freeze granola bars for 2 hours. Lift the bars with the parchment on and place on a cutting board, and cut into desired shape, and serve
8. Freeze granola bars for 2 hours. Lift the bars with the parchment on and place on a cutting board, and cut into desired shape, and serve
Cooking Tips:
1. Use Fruit and Nut Muesli is an easy way for making granola bars, but you could use rolled oats as well.
2. The ingredients in the Grape & Nut Muesli that I used are 80% whole grain cereal flakes(wheat, oat, rye, barley), 10% sultanas, cornflakes(93% maize, sugar, salt, barley malt extract), 3% hazelnut kernels, linseed, sesame, sunflower seeds and sunflower oil
3. You may substitute any of the dried fruits and nuts in the recipe to your choice
4. Avocado Oil has a mild, nutty flavor and a natural buttery taste, but you could use butter instead of avocado oil as well5. Maltose is less sweet than table sugar and has unique tolerance to heat and cold, and it is low in calories comparing to regular sugar, only 40 calories per 100g; that is the reason I use Maltose quite often in my recipes
6. Adding coconut sugar and mint, will bring extra flavor to the granola bar, but it is optional
7. Baking in oven is not compulsory, you could make this recipe "No Bake". Oven-baked granola bar has a roasted flavor and you control the hardness of the granola bar by pressing harder and baking longer
8. Homemade granola bars could be kept at room temperature for a week, fridge for a month and freezer for up till 6 months
9. You may mix all the ingredients in a big wok if you do not use food processor, suggest to use low fire, it makes the mixing easier.
麥果棒
可做 20條，10.5cm x 3cm x 2cm(高)
材料：
有機三色藜麥 75g
有機奇亞籽 35g
葡萄和堅果什錦麥片 500g（或自選口味麥片）
原顆杏仁，粗切 100g
花生，粗切 50g（隨意）
松子仁 20g
芝麻 6g
紅莓 85g
棗子, 粗切 120g
牛油果油 60g
肉桂粉 2 tsp（隨意）
鹽 1/4 tsp
奶粉 2 tbsp
麥芽糖 200g
椰花糖 30g
薄荷葉，撕碎 2 tbsp
做法：
1. 將藜麥和奇亞籽放入細網過濾篩中，略沖洗。放鍋中加1杯水中火煮至水收乾，放涼
2. 將什錦麥片放在大圓碟上，微波高火2分鐘，每30秒拌勻一次，或用乾鍋中火炒約5分鐘
3. 用乾鍋中火分別炒香各式堅果，用攪拌機或手粗切杏仁和花生
4.粗切棗乾
5. 將什錦麥片，已放涼的藜麥和奇亞籽放入食物處理機中，混入已切堅果，乾果和鹽，拌勻;逐少加入牛油果油，再加入麥芽糖，拌勻，然後撒上肉桂粉，奶粉，松子，芝麻和椰花糖，再混好
6. 將烤盤用烘焙紙墊好，紙上噴油; 將混合物轉到盤上，用矽膠刮刀或濕手輕輕按壓混合物入盤並按平按實，待涼
7. 將烤箱預熱至180℃，將烤盤放入並烘烤15分鐘
8. 烤好放涼的麥果棒整盤放冰庫 2 小時，麥果棒連紙取出放切板上，切成長條，即可享用
提示：
1. 用什錦帶堅果及乾果麥片做麥果棒最方便法，但也可用一般燕麥片。
2. 我用的葡萄和堅果什錦麥片成分包含80％全麥穀物片（小麥，燕麥，黑麥，大麥），10％葡萄乾，玉米片（93％玉米，糖，鹽，大麥麥芽提取物），3 ％榛子仁，亞麻籽，芝麻，葵花籽和葵花籽油
3. 你可依自己口味隨意選用各式乾果和堅果
4. 牛油果油有溫和的堅果香氣和天然牛油味，你也可用純牛油代替牛油果油。
5. 麥芽糖是低甜糖，對熱和冷有獨特的耐受性，與一般糖相比，卡路里含量低，每100克只有40卡路里;這也是我常在我的食譜中經常使用麥芽糖的原因
6. 加入椰子糖和薄荷，可提升麥果棒香味，但可隨意減掉
7. 這麥果棒可免烤，但烤過的麥果棒帶烘烤香氣，且更香脆。按壓力度和烘烤時間長短可控制燕麥棒的軟硬度，按壓力愈大、烘烤時間愈長燕麥棒愈結實
8. 自製燕麥棒在室溫下可保存一周，冰箱保存一個月，冰庫保存至6個月
9. 如不用食物處理機，用大鍋大木勺微火拌勻也可
有機奇亞籽 35g
葡萄和堅果什錦麥片 500g（或自選口味麥片）
原顆杏仁，粗切 100g
花生，粗切 50g（隨意）
松子仁 20g
芝麻 6g
紅莓 85g
棗子, 粗切 120g
牛油果油 60g
肉桂粉 2 tsp（隨意）
鹽 1/4 tsp
奶粉 2 tbsp
麥芽糖 200g
椰花糖 30g
薄荷葉，撕碎 2 tbsp
做法：
1. 將藜麥和奇亞籽放入細網過濾篩中，略沖洗。放鍋中加1杯水中火煮至水收乾，放涼
2. 將什錦麥片放在大圓碟上，微波高火2分鐘，每30秒拌勻一次，或用乾鍋中火炒約5分鐘
3. 用乾鍋中火分別炒香各式堅果，用攪拌機或手粗切杏仁和花生
4.粗切棗乾
5. 將什錦麥片，已放涼的藜麥和奇亞籽放入食物處理機中，混入已切堅果，乾果和鹽，拌勻;逐少加入牛油果油，再加入麥芽糖，拌勻，然後撒上肉桂粉，奶粉，松子，芝麻和椰花糖，再混好
6. 將烤盤用烘焙紙墊好，紙上噴油; 將混合物轉到盤上，用矽膠刮刀或濕手輕輕按壓混合物入盤並按平按實，待涼
7. 將烤箱預熱至180℃，將烤盤放入並烘烤15分鐘
8. 烤好放涼的麥果棒整盤放冰庫 2 小時，麥果棒連紙取出放切板上，切成長條，即可享用
提示：
1. 用什錦帶堅果及乾果麥片做麥果棒最方便法，但也可用一般燕麥片。
2. 我用的葡萄和堅果什錦麥片成分包含80％全麥穀物片（小麥，燕麥，黑麥，大麥），10％葡萄乾，玉米片（93％玉米，糖，鹽，大麥麥芽提取物），3 ％榛子仁，亞麻籽，芝麻，葵花籽和葵花籽油
3. 你可依自己口味隨意選用各式乾果和堅果
4. 牛油果油有溫和的堅果香氣和天然牛油味，你也可用純牛油代替牛油果油。
5. 麥芽糖是低甜糖，對熱和冷有獨特的耐受性，與一般糖相比，卡路里含量低，每100克只有40卡路里;這也是我常在我的食譜中經常使用麥芽糖的原因
6. 加入椰子糖和薄荷，可提升麥果棒香味，但可隨意減掉
7. 這麥果棒可免烤，但烤過的麥果棒帶烘烤香氣，且更香脆。按壓力度和烘烤時間長短可控制燕麥棒的軟硬度，按壓力愈大、烘烤時間愈長燕麥棒愈結實
8. 自製燕麥棒在室溫下可保存一周，冰箱保存一個月，冰庫保存至6個月
9. 如不用食物處理機，用大鍋大木勺微火拌勻也可
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