Chlebek bananowy z płatkami owsianymi i orzechami
Try this chlebek bananowy z płatkami owsianymi i orzechami recipe, or contribute your own.
Try this chlebek bananowy z płatkami owsianymi i orzechami recipe, or contribute your own.
- szczypta soli
- 2-3 banany (300g miä…å¼szu)
- 3 jajka (210g) o temp. pokojowej
- 120 g på‚atkã³w owsianych (duå¼a szklanka)
- 110 g wiã³rkã³w kokosowych (duå¼a szklanka + å‚yå¼ka)*
- 150 g jogurtu naturalnego
- 2/3 zklankiorzechã³w (np. wå‚oskich i nerkowcã³w) 100g
- 1/3 zklankisuszonej å¼urawiny lub rodzynek (50g)
- 2 å‚yå¼ki miodu (lub syropu klonowego cukru)- moå¼na pominä…ä‡
- å‚yå¼eczka sody oczyszczonej
- sok z cytryny
- pã³å‚ å‚yå¼eczki cynamonu
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (380g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Platki zmielic malakserem. Dodac kokosa, sól, sode, cynamon, miód, 1 cale jajko i 2 zóltka, jogurt i wszystko zmiksowac na gladka mase. Mozna to tez zrobic blenderem recznym. Dodac cytryne, orzechy oraz owoce i dokladnie wymieszac.
- Pozostale bialka ubic na sztywna piane. Delikatnie polaczyc z masa bananowo-owsiana.
- Przelozyc do foremki wylozonej papierem do pieczenia i piec w 180C przez 35 minut., +- 5 minut.
- Ostudzic, wyciagnac z foremki i zajadac na sniadanie, przekaske lub deser!
- Chlebek najlepszy jest nastepnego dnia.
- Mozna polac czekolada**, lub posypac przed upieczeniem orzechami.
When relying entirely on ground oats and coconut flakes rather than standard wheat flour, structural integrity becomes the primary obstacle. Without gluten networks to trap expanding gases, baked goods often collapse into dense, heavy bricks. This formula solves that mechanical challenge through a specific aeration sequence involving whole eggs, separated yolks, and independently whipped whites folded at the final stage.
Grinding the dry oat flakes thoroughly in a food processor before adding moisture creates a uniform base flour, but the real textural lift originates in the egg whites. Whipping those whites to stiff peaks introduces millions of micro-bubbles that must be integrated gently by hand using a spatula rather than an electric mixer. Pouring the resulting batter into a parchment-lined loaf pan ensures clean release after baking at 180 degrees Celsius for approximately 35 to 40 minutes.
Allowing the loaf to cool completely before slicing prevents the interior crumb from compressing permanently under the knife blade. Patience pays off significantly here because chemical resting allows the moisture from the bananas and natural yogurt to evenly hydrate the coconut flakes and oats. Letting the loaf rest overnight transforms the mouthfeel from fragile to remarkably cohesive, yielding slices that hold together cleanly without crumbling.
