Coconut Granola Loaf Recipe
Hands-on time: 10 minutes/Hands-off time: 1 hour
INGREDIENTS
2 large eggs
½ cup (100g) light brown sugar
½ cup (125ml) vegetable oil
½ cup (125ml) double cream plain yogurt
1½ cups (180g) Schullo Whole Wheat Flour
1 tbsp (15g) baking powder
½ tsp salt
3 cups Schullo Coconut Granola
1 cup grated carrots.
METHOD
- Preheat the oven to 356 °F/180°C and line a 24x13cm loaf tin with baking paper, ensuring it hangs over the sides of the tin.
- In a large mixing bowl, use a whisk to beat together the eggs, sugar, and oil. Stir in the yogurt and mix well. *Chef’s Tip: Yogurt will give your loaf a soft crumb!
- Sieve in the whole wheat flour, baking powder and salt and fold in until just combined.
- Add in 2 cups of Schullo Coconut Granola and the grated carrots and stir gently to combine.
- Pour the mixture into the prepared loaf tin and smooth out the top using a spatula. Scatter the remaining 1 cup of granola over the batter in an even layer.
- Place the tin in the oven and bake for 35-40 minutes or until golden brown and a skewer inserted into the center comes out clean. *Chef’s Tip: Cover the top of the loaf with foil halfway through baking if the granola is browning too fast!
- Allow the loaf to rest for 10 minutes before lifting it out of the tin, using the baking paper to assist, and place it onto a serving board.
- Slice the loaf into even slices, spread with butter, serve with tea, and ENJOY! *Chef’s Tip: Cover the bread in cling wrap to keep it fresh for up to 3 days.
Courtesy of Foodies of South Africa. Adapted by Schullo.
Featured Schullo Products
