花生醬藜麥巧克力脆脆
Salty peanut butter quinoa bars with chocolate
無麩質 無雞蛋 無牛奶
Gluten-free, dairy-free, egg-free
Gluten-free, dairy-free, egg-free
今日為大家介紹這個超級美味和容易製作的花生醬藜麥巧克力脆脆，加了一些海鹽提升整個味道和層次！
藜麥，奇亞籽和花生醬都是蛋白質，必需脂肪酸和維生素的健康來源！
不含麩質，不含大豆，不含雞蛋，不含乳製品和非烤製。
好興奮～(๑˃ᴗ˂)ﻭ
藜麥，奇亞籽和花生醬都是蛋白質，必需脂肪酸和維生素的健康來源！
不含麩質，不含大豆，不含雞蛋，不含乳製品和非烤製。
好興奮～(๑˃ᴗ˂)ﻭ
材料 (約10條):
250g 藜麥卜卜 (按此購買)
30g 奇亞籽
100g 花生醬 (按此購買)
2g 鹽
50g 楓糖漿
100g 無奶巧克力 (按此購買)
做法:
1.將膨藜麥卜卜，奇亞籽和海鹽混合在一個大碗裡。
2.用熱水助熱融化花生醬，加入楓糖漿，攪拌。 將步驟一的乾材料加入，混合在一起。 用濕的手來混合最有效。
3.把牛油紙放在烤盤上，然後將麵糊倒入。用濕手緊緊地壓至約2厘米厚度。
4.放入冰箱（或冰櫃）。現在用熱水助熱融化巧克力。
5.將融化的巧克力倒在壓好的材料上，可用刀均勻分佈。把它放回冰箱，直到冷卻和堅硬。再用鋒利的刀切成方塊即可！
Ingredients (Makes 10 bars):
250g puffed quinoa (Shop)
30g chia seeds
100g peanut butter (Shop)
2g salt
50g maple syrup
100g dairy-free chocolate (Shop)
Instructions:
1. Mix the puffed quinoa, chia seeds and sea salt in a large bowl.
2. Melt the peanut butter on a water bath and stir in the maple syrup. Now add this to the dry ingredients and mix everything together. This works best with your (washed) hands.
3. Line a baking dish with parchment paper and scoop the batter into it. Use your wet hands to press everything together tightly into an even rectangle, roughly 2 cm high.
4. Put in the fridge (or freezer) while melting the chocolate on a water bath.
5. Pour the melted chocolate over the cold batter using a spatula to distribute it evenly. Put it back into the fridge until cold and firm. Cut the batter into squares using a sharp knife.
Photo & Recipe credit: Greeny Sherry
250g 藜麥卜卜 (按此購買)
30g 奇亞籽
100g 花生醬 (按此購買)
2g 鹽
50g 楓糖漿
100g 無奶巧克力 (按此購買)
做法:
1.將膨藜麥卜卜，奇亞籽和海鹽混合在一個大碗裡。
2.用熱水助熱融化花生醬，加入楓糖漿，攪拌。 將步驟一的乾材料加入，混合在一起。 用濕的手來混合最有效。
3.把牛油紙放在烤盤上，然後將麵糊倒入。用濕手緊緊地壓至約2厘米厚度。
4.放入冰箱（或冰櫃）。現在用熱水助熱融化巧克力。
5.將融化的巧克力倒在壓好的材料上，可用刀均勻分佈。把它放回冰箱，直到冷卻和堅硬。再用鋒利的刀切成方塊即可！
Ingredients (Makes 10 bars):
250g puffed quinoa (Shop)
30g chia seeds
100g peanut butter (Shop)
2g salt
50g maple syrup
100g dairy-free chocolate (Shop)
Instructions:
1. Mix the puffed quinoa, chia seeds and sea salt in a large bowl.
2. Melt the peanut butter on a water bath and stir in the maple syrup. Now add this to the dry ingredients and mix everything together. This works best with your (washed) hands.
3. Line a baking dish with parchment paper and scoop the batter into it. Use your wet hands to press everything together tightly into an even rectangle, roughly 2 cm high.
4. Put in the fridge (or freezer) while melting the chocolate on a water bath.
5. Pour the melted chocolate over the cold batter using a spatula to distribute it evenly. Put it back into the fridge until cold and firm. Cut the batter into squares using a sharp knife.
Photo & Recipe credit: Greeny Sherry
