BRUCE’S GLUTEN-FREE BANANA OAT COOKIES
布魯斯無麩質香蕉燕麥餅乾
布魯斯無麩質香蕉燕麥餅乾
我先生做的這個食譜超簡單方便的！所以對任何不懂廚藝的人，都沒問題的。
快速、簡單，而且還不含麩質、超健康，因為全都是天然的食材，沒有添加糖或防腐劑。最適合當快速早餐，只需要簡單幾個步驟就能完成囉！
全素, 無麩質, 無堅果, 無油，無添加精製糖
成品: 20個餅乾
預備時間: 10分鐘
烹調時間: 20分鐘
總共時間: 30分鐘
材料
- 4 根(中型) 香蕉（2 1/2 杯香蕉泥）
- 1/4 杯 椰子粉 (椰蓉)
- 2 1/2 杯 有機無麩質大燕麥片
- 1/3 杯葡萄乾
作法
- 預熱烤箱350°F（180°C）。
- 把香蕉搗成泥。
- 加入燕麥片、葡萄乾和椰子片，一起拌勻。
- 用湯匙一次取約一大匙的量，放在鋪了烘培紙的烤盤上，壓扁成餅乾狀。
- 烤20分鐘，或者直到餅乾邊緣呈金黃色。
- 讓餅乾在烤盤上冷卻幾分鐘，然後將它們轉移到一個網架上完全冷卻。
廚房小撇步
- 保存:待餅完全冷卻後，裝入保鮮盒放冷藏可保存3天，餅裝袋放入冷凍，可保存長達2個月。
不過盡早吃完比較好喔! - 這款餅乾適合喜歡有嚼勁餅乾的朋友，如喜歡軟一點的餅乾口感，只要減少燕麥片的量即可!
Bruce’s Gluten-Free Banana Oat Cookies
This recipe is quick, easy, gluten free and healthy, as it’s made with all-natural ingredients and contains no added sugar or preservatives.
It’s perfect for a quick breakfast, and can be made in just a few simple steps.
Vegan, gluten-free, nut-free, oil-free, no added sugar
Yield: 20 cookies
Prep Time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
- 4 medium-sized bananas (2 1/2 cups mashed banana)
- 1/4 cup coconut flakes
- 2 1/2 cups organic gluten-free big oat flakes
- 1/3 cup raisins
DIRECTIONS
- Preheat your oven to 350°F (180°C).
- Mash the bananas in a large bowl until they are smooth.
- Add the oat flakes, raisins, and coconut flakes to the bowl and mix until well combined.
- Use a spoon to drop the mixture onto a baking sheet lined with parchment paper.
- Bake for 20 – 25 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
KITCHEN TIPS
- Storage: In a sealed container at room temperature for a few days or you can freeze them for another day!
Frozen, these can last up to 2 months. - These cookies have a chwey texture. For those who like softer texturer could use less oats!