海兒@Pixnet

家裡不能沒有麵粉、奶油……
當處女座把自己推入牛角尖卡死後，是需要進廚房烤份點心的！









在這個不像春天的季節，適合泡壺熱熱的紅茶配上養生茶點。

一出爐打包好出門，馬上送入辦公室給大家吃……


以往都是在Allrecipes.com找靈感，前兩天在高鐵上新發現這個Whole Foods Market網站，
有好多健康點子等著我試試呢！

這個養生燕麥葵瓜子椰絲餅乾的食譜如下~  (來自Whole Foods Market網站)
p.s.我以50ml的無糖豆漿代替了其中50g奶油，還以黑糖取代了白糖，並且將椰絲的量增加到150g。


Makes about 2 dozen

Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies -

a worthy treat for the lunch box or with afternoon tea.

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
1 cup whole wheat pastry flour
3/4 teaspoon baking powder

Method

Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.