Name: High-fiber Nut Bar
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Watermelon seeds; 35g Melon seeds; 35g Pumpkin seeds; 40g Orange peel; 30g White sesame; 55g raisin; 100g honey; 50g egg; 100g oatmeal; 20g milk

High-fiber Nut Bar

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I have been thinking about this cookie of Teacher Meng, and have not been willing to make it. Because the mold is not suitable, because high-fiber biscuits are usually not popular. However, those nuts are not used to try this biscuit, which is really unwilling. I don’t know the size of that small square baking pan. Turn it out, and it's just right. The right time and place, regardless of whether there are people and people. Act decisively and act. There are walnuts, and watermelon seeds, anyway, four different kinds of nuts. Put baking paper under the baking tray, just in case it doesn't come out. It's fine to pave the way. Ms. Meng said that pressing it too tightly does not taste good. But, why didn't Ms. Meng say that it would scum when cutting?

High-fiber Nut Bar

1. Ingredients: 40 grams of watermelon seeds, 35 grams of pumpkin seeds, 35 grams of sunflower seeds, 30 grams of white sesame seeds, 100 grams of honey, 40 grams of candied orange peel, 55 grams of raisins, 50 grams of whole eggs, instant oats 100 grams of flakes, 20 grams of milk

2. Pour the four kinds of nuts into the baking tray, put them in the oven, roast at 150 degrees for 10 minutes, and set aside. Mix milk and honey, stir well, add diced orange peel and raisins, mix well, and soak for 10 minutes. Add egg mixture and mix well

3. Pour the nuts one by one, mix well, add oatmeal, mix well

4. Pour into a 18*18 cm baking pan, smooth the surface, without deliberately compacting, put it in the oven, middle layer, up and down fire 180 degrees, bake for about 25 minutes, out of the oven, demould, and cut into pieces after cooling.

Tips:
Nuts can be replaced as you like.
Milk can be replaced with various juices.
There is no need to deliberately press tightly during the final smoothing to prevent the taste from being too tight.