【nutritious Breakfast】walnut Oatmeal Cake

Name: 【nutritious Breakfast】walnut Oatmeal Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 50g oatmeal; 15g Caster sugar; 25g brown sugar; 35g Chopped walnuts; 60g butter; 15g honey; 1/4 spoon baking soda

by Malin

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The biscuits are low in calories and rich in nutrients, and have the rustic flavor of natural grains. Of course, it is oatmeal. In addition to serving a variety of fruit juices and milk as a delicious breakfast drink, adding biscuits and cakes can also be more flavorful, low-fat and healthy. Among them, brown sugar, honey and nuts are probably the favorites of women. "

Ingredients

【nutritious Breakfast】walnut Oatmeal Cake

1. The walnuts are roasted in the oven at 150°C in advance to produce a fragrance, and let cool for later use. Add oatmeal

2. Add caster sugar

3. Add brown sugar

4. Add the chopped walnuts, put them in the container one by one and mix well

5. Sift the low-gluten flour and baking soda into the oatmeal

6. Mix evenly with a spatula

7. Add honey

8. Then add butter that has melted into a liquid

9. Stir evenly, in a relatively loose state

10. Take a small piece and press firmly by hand (each piece must be the same size, the baking time is the same), and press it into a ball

11. Place on the baking tray and squash

12. Preheat the oven to 160 degrees, put it on the middle of the oven, and bake for about 20 minutes

13. Finished product

Tips:
1. When pressing, it must be slightly thinner in the middle, because the surroundings will be colored quickly. If the surroundings are thin and the middle is thick, the surroundings may be browned and the center is not yet ripe;
2. Walnut chopped can also be replaced with other chopped nuts, or add some dried cranberries to it, which is more flavorful;
3. Baking soda can increase the fluffiness of the biscuits, if not, you can omit it;
4. Brown sugar is easy to form granules, so it can be crushed with a rolling pin before use.
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