Make wholesome mooncakes with a whole wheat honey pastry and a chewy oat, nut, and seed filling. Baked in an air fryer with a glossy egg wash. No refined sugar.

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These multigrain mooncakes are a lighter take on the Mid-Autumn classic. The pastry is made with whole wheat flour and honey, and the filling is a chewy mix of ground oats, nuts, seeds, and dried fruit. They are baked in an air fryer, so there is no need for a big oven.

Ingredients

Pastry

  • 200 g (1 2/3 cups) whole wheat flour
  • 150 ml (2/3 cup) honey
  • 30 ml (2 tablespoons) sunflower oil
  • 10 g (2 teaspoons) peanut butter
  • 20 ml (4 teaspoons) apricot or cinnamon liqueur (or rum)

Filling

  • 100 g (1 cup) rolled oats
  • 70 to 100 ml (1/3 to scant 1/2 cup) unsweetened fresh milk
  • About 50 g (1/3 cup) each of your favorite nuts and seeds: cashews, sesame seeds, sunflower seeds, pumpkin seeds, peanuts, raisins, almonds, chia seeds

Egg wash

  • 1 egg yolk
  • 1 teaspoon sesame oil
  • 1 teaspoon gac oil (or a drop of annatto oil for color)

Instructions

  1. Grind the oats in a blender until fine, then stir in the milk to make a thick, sticky paste.
  2. Put the nuts, seeds, and dried fruit in a bowl, pour in the oat paste, and knead until the mixture holds together in a soft, moist ball. This is your filling.
  3. For the pastry, mix the honey, peanut butter, sunflower oil, and liqueur in a bowl. Add the whole wheat flour and knead until smooth. Let the dough rest for 30 minutes, then divide into portions. Use a 1:2 ratio of pastry to filling (filling makes up two-thirds of each mooncake, pastry one-third).
  4. Roll each piece of pastry thin, place a ball of filling in the center, and wrap it carefully into a smooth ball. Press into a mooncake mold so the pattern prints clearly on top.
  5. Bake in an air fryer at 150°C (300°F) for 10 minutes. Remove and brush with the egg yolk mixed with the sesame and gac oils, then bake a second time at 140°C (285°F) for 5 minutes. Brush once more and bake a third time for another 5 minutes, until deep golden.

Tips

  • Let the mooncakes rest for a day after baking so the pastry softens and turns glossy.
  • Keep the filling on the moist side; if it feels crumbly, add a splash more milk.
MooncakesMid-Autumn FestivalHealthy bakingNutsAir fryer

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