Granola Carrot Bread Recipes

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GRANOLA CARROT BREAD



Granola Carrot Bread image

I made this bread from the blog Cookie Madness (http://www.cookiemadness.net/?p=5167) and it's really good. A bit dry but a great taste and healthy.

Provided by Boomette

Categories     Quick Breads

Time 1h10m

Yield 1 bread, 10-12 serving(s)

Number Of Ingredients 9

1 1/2 cups whole grain flour (6.7 oz, I used all purpose flour) or 1 1/2 cups whole wheat flour (6.7 oz, I used all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, grated
1/2 cup vegetable oil
1/2 cup golden brown sugar
2 large eggs
1/2 cup milk or 1/2 cup buttermilk
1 1/2 cups granola cereal

Steps:

  • Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray.
  • Mix the flour, baking powder and salt together and set aside.
  • In a large mixing bowl, mix together the carrots, oil, sugar, eggs, milk and granola.
  • Add the flour mixture to the granola mixture and stir gently until mixed. Pour mixture into greased pan and bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.

W.K. KELLOGG MICROSITE



W.K. Kellogg microsite image

These delicious, crunchy muffins are perfect for brunch, snacks or an on-the-go breakfast!

Provided by W.K. Kellogg

Yield 12

Number Of Ingredients 11

2 tbsp milled flaxseeds
300g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground nutmeg
150g coconut sugar
150g dairy-free spread, melted
200g plant-based alternative to yogurt
½ orange, zested and juiced
250g carrots, grated
150g W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 12 cases. Mix the milled flaxseeds with 75ml water and set aside
  • In a large bowl, mix the flour, bicarbonate of soda, cinnamon, nutmeg and coconut sugar with a pinch of salt. In a separate bowl, mix the melted spread with the plant-based alternative to yogurt, orange zest and juice, then stir into the flaxseed mixture
  • When almost fully combined, add the carrots and 100g of the W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola. Stir through, then divide the mixture between the cases in the muffin tin. Sprinkle over the remaining W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola, then bake for 25 mins. Remove from the oven and allow the muffins to cool on a wire rack before serving

W.K. KELLOGG MICROSITE



W.K. Kellogg microsite image

Want to raise your breakfast game? This recipe will take your toast to the next level

Provided by W.K. Kellogg

Yield 1

Number Of Ingredients 10

200ml oat drink, plus extra to glaze
75g dairy free spread
2 tbsp agave nectar
400g strong white bread flour
7g sachet dried fast action yeast
1 tsp mixed spice
½ tsp cinnamon
75g mixed dried fruits (including candied peel)
100g W.K. Kellogg No Added Sugar Simply Granola
1 orange, zested

Steps:

  • Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm
  • Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest - keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size
  • Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size
  • Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing

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