This recipe was one of the “sleeper hits” I stumbled across months ago – I made it on a whim, basically just to use up stuff I had lying around the house (as always... I have an arsenal of part-bags of stuff all over the place), but it got such an incredibly enthusiastic response from the folks at my mom’s office that it soon became one of the requests they’d make. In addition to my basic banana bread, which is always a classic, slabs of this slightly spicy, sweet and crunchy loaf would disappear faster than the coffee could be brewed at break time. Come to think of it though, it is rather fitting that a mole-inspired cake would be served with a cup of Joe!
Holy Molé Granola Crunch Bread
Heavily adapted from What Megan's Making
Makes 10 slices
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
1 tsp instant espresso powder
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
- 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 flaxseed with hot water. Let stand 10 minutes.
- Beat in the buttermilk, coffee extract, vanilla 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.
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
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