Holy Molé Granola Crunch Bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 268.0
- Total Fat: 12.1 g
- Cholesterol: 1.0 mg
- Sodium: 30.8 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
View full nutritional breakdown of Holy Molé Granola Crunch Bread calories by ingredient
Introduction
For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed walnuts and crunchy honey-sweetened granola with the spice. Heavily adapted from the "Cinnamon Swirl Bread" on the blog What Megan's Making. For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed walnuts and crunchy honey-sweetened granola with the spice. Heavily adapted from the "Cinnamon Swirl Bread" on the blog What Megan's Making.Number of Servings: 10
Ingredients
-
½ cup finely chopped walnuts
¼ cup crunchy granola cereal
2 tsp ground cinnamon
1 tsp chili powder
1 tbsp cocoa powder
1 tbsp turbinado sugar
¾ cup sugar
1 cup flour
1 cup 12-grain flour
½ tbsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp ground flaxseed
3 tbsp hot water
1 cup buttermilk
1 tsp coffee extract
1 tsp vanilla extract
1/3 cup oil
Directions
Preheat oven to 350F, grease a loaf pan.
Mix together walnuts, granola, cinnamon, chili powder and cocoa powder in a small bowl. Set aside.
Combine sugar, flours, espresso powder, baking powder, baking soda and salt in a medium bowl.
In a large bowl, beat egg with vanilla, buttermilk and oil.
Add flour mixture and stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan.
Sprinkle with the nut mixture (aim for a central "core" of filling) and top with remaining batter.
Swirl mixtures together with a chopstick or knife.
Bake for 40 to 50 minutes, cool in pan for about 20 minutes before turning out and cooling completely on a wire rack.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Mix together walnuts, granola, cinnamon, chili powder and cocoa powder in a small bowl. Set aside.
Combine sugar, flours, espresso powder, baking powder, baking soda and salt in a medium bowl.
In a large bowl, beat egg with vanilla, buttermilk and oil.
Add flour mixture and stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan.
Sprinkle with the nut mixture (aim for a central "core" of filling) and top with remaining batter.
Swirl mixtures together with a chopstick or knife.
Bake for 40 to 50 minutes, cool in pan for about 20 minutes before turning out and cooling completely on a wire rack.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.