桃の食谱│格兰诺拉优格浆果挞- 大数跨境

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桃の食谱│格兰诺拉优格浆果挞

KingAlbert亜爾培

2016-06-22

导读：桃子和乔安两个吃货妹纸，有一天开启了美食奇妙的旅程，吃货的世界，分享更多美食

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格兰诺拉优格浆果挞

GRANOLA CRUST BREAKFAST TARTS WITHYOGURT & BERRIES

准备时长: 5分钟

PREP TIME:5 mins

烹制时长: 10分钟

COOK TIME:10 mins

总时长:15分钟

TOTAL TIME:15 mins

准备食材（4人份）

INGREDIENTS

Serves: 4

l格兰诺拉燕麦挞皮制作Granola Crust Tarts:

•100g即1½ 杯燕麦片•100g / 1½ cups rolled oats

•30g即⅓杯混合坚果•30g / ⅓ cup mixed nuts

•1汤勺葵花籽•1 tbsp sunflower seeds

•1汤勺南瓜籽•1 tbsp pumpkin seeds

•1汤勺椰蓉•1 tbsp desiccated coconut

•1汤勺椰子油•1 tbsp coconut oil

•2汤勺蜂蜜或枫糖浆或海枣浆•2 tbsp honey / maple syrup / datesyrup

•优格浆果馅•Yogurt & Berry Topping:

•250g希腊酸奶•250g greek yogurt

•1汤勺蜂蜜•1 tbsp honey

•少量浆果（新鲜或冷冻树莓、蓝莓、草莓）•handful of mixed berries, fresh orfrozen

烹制方法

INSTRUCTIONS

1. 提前预热烤箱至180°。

1.Preheat the oven to 180c / 350f

2. 将燕麦片、坚果、葵花籽、南瓜籽及椰蓉放入食品料理机内打碎。椰子油用微波炉融化加入蜂蜜调匀后倒入食品料理机，所有食材充分打碎混合均匀。（个人觉得没有食品料理机的情况下也可以使用家用粉碎机操作。）

2. Put the rolled oats, nuts, seeds anddesiccated coconut into a food processor and blitz until it reaches a crumbconsistency. Melt the coconut oil in the microwave, mix with the honey and thenadd to the food processor. Blitz again until everything is well combined.

3. 取4个迷你挞模抹油备用（可用椰子油），建议使用活底挞模方便脱模（目测挞模的大小4寸左右，某宝有售=。=）将燕麦碎分成四等分填进挞模，用勺子的背面沿模具摁压紧实。

3.Lightly grease four mini tart tins.I used the ones with removable bottoms to make it easy to get them out. Dividethe granola crust mixture between the four tins and using the back of a spoonpress down firmly on the mixture to ensure that it all sticks together.

●4.将挞模放进烤箱，180°烘焙8-10分钟，挞皮边缘呈棕色即可取出，注意观察烤箱内情况避免烤焦。4.Bake the granola crust tarts in theoven for 8 - 10 minutes. The edges should just be starting to brown but ensurenot to overcook and burn them.

●5.待挞皮冷却后脱模。希腊酸奶中加入蜂蜜调匀填入燕麦挞，再装饰上树莓、蓝莓或草莓就可以开动啦！5.Allow the tarts to cool beforeremoving them from the tins and topping them with greek yogurt, honey and mixedberries.