Granola Carrot Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

Steps:

• Select basic/white cycle, with medium or light crust color.
• Remove baked bread and cool on wire rack.

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

Steps:

• In a large bowl, combine 3 cups all-purpose flour, granola, yeast and salt; blend well. In a medium saucepan, combine water, yogurt, honey and oil; heat to 120° to 130°. Add to flour mixture along with eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured surface; knead about 8-10 minutes, adding enough remaining all-purpose flour until dough is smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes. Remove from pans to cool on wore racks.

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