Recipes,best granola carrot banana loaf ever
Crunchy kracnola Muffins
This is my series of Cooking with K.r.a.c.n.o.l.a,incorporating granola into already fabulous recipes.These recipes /concoctions are evidence of my granola-obsession.What a deliciously healthy obsession i must say. Homemade,earthy granola is one of my many favorite things.I love making it, eating it, and selling it. It's a super simple,requiring little effort or stress. Seriously...mix, bake, cool & serve. The end.
Sometimes it is nice, to mix it up. Cereal or bacon egg & chesse can get extremely boring and not too mention artery clogging.So,let's create something healthy delicious & fun for breakfast.Stirring granola into a muffin batter is a simple and delicious way to create texture, and nutrition into a hum drum muffin routine. I've already have all of the yummy, nutritious ingredients in K.r.a.c.n.o.l.a, so why not?! The oats soften into the baked batter, but the nuts and dried fruit still provide a nice crunchy bite.
I used "Super Vitality Klusters",to make these. I suggest you use k.r.a.c.n.o.l.a, but feel free to use your own favorite homemade or store-bought granola.
Disclaimer( I am the owner of K.r.a.c.n.o.l.a,So, yes I shamelessly plug my own products.Shocking!!! I know).
2▪cups whole wheat flour, 2▪ teaspoons baking powder, 1▪ teaspoon baking soda,1▪teaspoon cinnamon ⅓▪ cup natural granulated sugar 1▪cup applesauce, 2▪ tablespoons coconut oil,⅓▪cup plain or vanilla nondairy milk, 1▪teaspoon vanilla extract,1▪cup granola(kracnola was used)
Preheat the oven to 350 degrees F.Combine the (dry) ingredients in a mixing bowl and stir together.Make a well in the center of the flour mixture and pour in the applesauce, oil, and enough nondairy milk to make a smooth, stiff batter. Stir together until thoroughly combined.Stir in ⅔ cup of the granola.Divide the batter among 12 foil-lined muffin tins.Sprinkle the remaining granola evenly over the tops of the muffins.Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool
Muffin batter after granola addition.I decided on mini cupcake liners,.Super easy to carry in Ziplock bag or freeze.Simple and delicious!
Almond Butter "k.r.a.c.n.o.l.a " Apple/Recipe
1▪ Cup pulsed granola (I used k.r.a.c.n.o.l.a)of course(:
1/2 ▪cup Almond butter (or peanut butter etc,)
1▪Stick (to insert into apple)
Brown Sugar "k.r.a.c.n.o.l.a" Biscotti/Recipe
- SERVINGS: MAKES ABOUT 3 DOZEN
1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon coarsely chopped anise seeds
3/4 teaspoon baking powder
5 tablespoons cold unsalted butter, cut into small pieces( I used coconut oil, I simply placed coconut oil in refrigerator to solidify )
2 large cold eggs, lightly beaten (I used applesauce instead)1 egg = 1/4 cup of Applesauce.
1 teaspoon pure vanilla extract
2 cups granola, large pieces broken up. (I used k.r.a.c.n.o.l.a, of course :) Instructions
In a food processor, combine the flour, sugar, lemon zest, anise seeds, baking powder and a pinch of salt and pulse a few times to blend. Add the butter and pulse just until incorporated. Add the eggs and vanilla and process just until combined. Scrape the dough into a bowl and stir in the granola. Cover and refrigerate until firm, about 30min.
Preheat the oven to 350 Lightly butter a baking sheet. Quarter the chilled dough and shape into four 6-by-1-inch logs; flatten each log into a rectangular shape. Transfer the logs to the prepared baking sheet and bake for about 20 minutes, or until golden brown and almost firm. Let the logs cool on the baking sheet for 5 minutes.
Transfer the logs to a work surface with a metal spatula. Using a serrated knife and a gentle sawing action, slice the logs crosswise 1/2 inch thick. Arrange the biscotti on their sides on the baking sheet and bake for about 12 minutes, or until very firm and beginning to brown.Transfer the biscotti to a rack to cool completely.Store in an airtight container.
I know the original recipe callef for a food processor, but i didn't feel like digging it out.As you can see, my mixer worked out just fine.Here's the biscotti dough, i placed the granola in at the last minute,and gave it one last good spin.
This was after the 30 minute resting stage in the refrigerator.I formed two logs,I also sprinkled a pinch of brown sugar on top.