No-Bake Oatmeal Chocolate Chip Energy Balls (Gluten Free, Egg Free) 免焗燕麥朱古力粒能量球 (無麩質,無蛋)

These no-bake protein energy balls are loaded with nutritious ingredients such as flaxseed, chia seeds and oats. Natural peanut butter is used as a binding agent. They are naturally gluten-free, egg-free and can possibly be dairy-free (and hence, vegan) too if the chocolate chips are either omitted or replaced by cacao nibs or vegan chocolate chips. It takes only take a few minutes to mix them together and they are freezer-friendly so you can make these snacks ahead and stow in the fridge or freezer and enjoy them anytime.
這些免烤蛋白能量球主要以充滿營養的亞麻籽,奇亞籽和燕麥等食材製作,EC利用天然花生醬將材料黏在一起,完全無麩質和無蛋。若要做成無奶(即純素)配方可減掉朱古力粒或以可可豆碎粒或素食朱古力粒取替之。因為不用烤,因此很快便可做妥,放在冰箱儲存亦十分方便。閒時預早做好,包好放進雪櫃或冰箱保存便隨時都可以取出享用了!

Make sure to grind the flaxseed before use as whole flaxseed may simply pass through your body undigested. Having more of its nutrients (especially oils) exposed to oxidation, ground flaxseed has a shorter shelf life and will go rancid quickly. Therefore, if possible, buy whole flaxseed and grind them only when needed and store ground flaxseed in the freezer.
完整的亞麻籽在進食後一般很難被腸道消化,所以需要磨成粉才可被身體吸收,但要注意的是亞麻籽粉保存期較短。亞麻籽磨碎後,內裡的營養(特別是油脂)都暴露在空氣之中,室溫下很快便會氧化和發出油溢味。可以的話,亞麻籽最好是現磨現吃,已磨成粉的亞麻籽應放在冰箱保存。


No-Bake Oatmeal Chocolate Chip Energy Balls (Gluten Free, Egg Free)
免焗燕麥朱古力粒能量球 (無麩質,無蛋)

makes 14 balls
14顆份量

Ingredients

100 g old-fashioned rolled oats
1 Tbsp chia seeds
2 Tbsp ground flaxseed
1/8 tsp salt (add only when peanut butter contains no salt)
120 g natural crunchy peanut butter
3 Tbsp maple syrup
1/4 cup mini chocolate chips

*For a reduced-calorie version, replace peanut butter with 80 g powdered peanut butter and 40 g water. Maple syrup can be replaced with fructo-oligosaccharides syrup

材料

傳統燕麥片 100克
奇亞籽 1湯匙
亞麻籽粉 2湯匙
鹽 1/8茶匙(若花生醬是無鹽時才加)
天然粗粒花生醬 120克
楓糖糖漿 3湯匙
迷你朱古力粒 1/4杯

*若做低熱量版可用80克花生醬粉加40克水代替花生醬,楓糖糖漿亦可用果寡糖糖漿代替

Directions 做法

Grind flaxseed in a hand coffee grinder or a food processor before use. Set aside.
用手動磨豆機或食物處理器把亞麻籽磨成粉備用。

In a large bowl, stir together the peanut butter, salt (if using) and maple syrup until blended.
花生醬、鹽(如用)和楓糖糖漿放在大碗中混合均勻。

Add remaining ingredients and mix thoroughly with a spatula. Grab a spoonful of the mixture and squeeze it firmly together. If it doesn’t hold together then stir in a teaspoon of water. Test by pinching the mixture again until it forms a tight ball without falling apart. Cover bowl with plastic wrap and chill in the fridge for 20 minutes to harden slightly. This will make the mixture less sticky and easier to roll.
加入餘下材料用膠刮混合均勻,取出一湯匙混合物用手大力擠壓成球,若混合物散開不能成糰可加一茶匙水重新混合,再取出測試直至混合物能擠壓成小球不會散開,蓋上保鮮紙後放入雪櫃冷藏二十分鐘,混合物冷藏後質地比較不黏手及易於搓圓。

Divide mixture evenly into 14 portions (about 22 to 25 g each, I used a small ice cream scoop). Pack and squeeze each firmly in your hands then roll into a ball. Repeat with remaining portions.
取出後平均分成14等份,每份約22至25克(EC用小型雪糕勺),取一份先用手緊擠再搓成圓球狀,重複把所有材料搓成球。

Chill for one hour before serving. Store in an airtight container in the fridge for up to a week.
放入雪櫃冷藏一小時後可取出食用,放入食物盒密封冷藏可保存一星期。

Powdered peanut butter contains 70 to 85% less fat than traditional peanut butter.
花生醬粉脂肪含量低於市售花生醬約 70-85%。

Fructo–oligosaccharides syrup is available from Korean grocery stores.
果寡糖糖漿可於韓式超市找到。

Grind whole flaxseed before use.
亞麻籽需要磨成粉才可被身體吸收。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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