ReceptnaptárChestnut oat bars
Chestnuts are king of the street foods in autumn and winter in China and appear in many desserts. This chestnut oat bar brings the sweet, nutty flavour of roasted chestnuts into a simple, sugar-free breakfast or snack bar.
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Method
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- Preheat the oven to 180 °C (165 °C fan) and line a 20×20 cm tin with baking paper.
- Blend the chestnuts with the milk, honey and vanilla into a purée with a stick blender or blender.
- Add the eggs and mix.
- Fold in the oats, baking powder, cinnamon and salt; leave for 10 minutes so the oats absorb the liquid.
- Spread the mixture into the tin.
- Bake for 25–28 minutes until golden and set; cool completely before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Vacuum-packed cooked, peeled chestnuts are available in shops and save time.
- Let it cool completely before slicing.
- Chestnuts are naturally sweet, so a little honey is enough.
- Keeps in the fridge for 4 days and freezes.
Frequently asked questions
How do I prepare fresh chestnuts?
Score them and boil for 15–20 minutes, then peel; or roast at 200 °C for 20 minutes.
Can it be vegan?
With flax eggs and plant milk.
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- Steamed egg pudding with fruit (zhēng dànggāo)
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- Sweet mung bean soup (lǜdòu tāng)
- Black sesame and date cookies
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