Nutty Oatcakes 坚果燕麦饼

(Contributed by Ms Toh Yun Xuan, Nutritionist at SHF)

Serves 份量: 4 人份
Ingredients 材料:

  • Instant oats (uncooked), 1 cup 即食麦片(生),1杯
  • Walnuts (unsalted), 10 halves 核桃(没加工处理),10个一半
  • Cashew nuts (unsalted), 14 wholes 腰果(没加工处理),14颗
  • Chia seeds, 2 tbsp 奇亚籽,2汤匙
  • Low sodium salt, 1g 低钠盐,1克
  • Baking soda, 1/4 tsp 苏打粉,¼茶匙
  • Boiled water, 1/2 cup 白开水(刚煮好的),½杯

Method 做法:

  1. Preheat the oven to 180°C.
    先将烤箱预热至180°C。
  2. Place the walnuts and cashew nuts into a plastic bag, and crush them to smaller bits.
    然后将核桃和腰果放入1个塑料袋中,压碎成小细块。
  3. In a mixing bowl, place the oats, crushed nuts, chia seeds, salt and baking soda together, and stir till they are well-mixed.
    将燕麦片、压碎的坚果仁、奇亚籽、盐和苏打粉加入碗里,混合在一起,搅拌至充分混合。
  4. Add boiled water to the oats mixture, 2 tbsp by 2 tbsp, and mix till it forms a sticky dough. Let it rest for 5 minutes.
    在燕麦片混合物中,以两汤匙,两汤匙的热水,慢慢的加入并搅拌成粘稠面团。静置5到10分钟。
  5. Divide mixture into 4 dough balls and flatten to 1 cm thickness.
    将混合物分为4粒面团,并压平至1公分的厚度。
  6. Bake the oatcakes for 30 minutes till they turn golden brown.
    将燕麦饼烘烤30分钟,直至其变成金黄色。
  7. Let them cool and it is ready to be served!
    待其冷却,便可以食用了!

TIP! 提示!
For a finer texture, blend the oats and for a shorter baking time, make 8 smaller pieces instead of 4. For an even more nutritious breakfast, top the oatcakes with tuna flakes.
若追求更细腻的口感,可将燕麦片搅碎。若需缩短烘烤时间,可将上述4个面团改为分成8个小面团。若想早餐更有营养,可在燕麦饼上加些金枪鱼片。

Approximate Nutritional Analysis (Per serving) 每份量营养含量:
Energy 能量: 173.4 kcal 千卡
Fat 脂肪 (Saturated fat 饱和脂肪): 8.6g 克 (1.6g 克)
Protein 蛋白质: 5.3g 克
Carbohydrates 碳水化合物: 17.9g 克
Sodium 钠: 130mg 毫克
Fibre 纤维: 5.1g 克