Learn how to make it after the break!
2 cups granola (I used Ambrosial Venetian Vineyard — walnuts, dates, and cashews)
1/2 cup unsweetened vanilla almond milk
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 flax eggs (mix one tablespoon of ground flax seeds with three tablespoons of water to yield one flax egg)
1/4 cup maple syrup
1/2 cup nonfat plain Greek yogurt
1/4 cup melted organic butter
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Soak one cup of granola in almond milk for 15 minutes.
Meanwhile, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, combine flax eggs, maple syrup, yogurt, butter, and vanilla. Whisk the wet ingredients into the dry, then fold in the granola-milk mixture. Pour 1/2 of this into a sprayed loaf pan, sprinkle this with 1/2 cup of granola, then cover with the remaining batter and granola.
Bake for 30-35 minutes (covered with foil for second half) until a toothpick inserted in the middle comes out clean.
This bread is not very sweet but is really moist. Serve with Dried Fig Compote or your favorite jam/preserves
More info at The Actor's Diet Food Blog
- Breads, Breakfast/Brunch
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