Net wt. 14.1 oz/400 g
Just add your favorite fruit and yoghurt.
Coconut Granola Loaf
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 yoghurt
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 yoghurt and mix well. *Chef’s Tip: Yoghurt 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.
Our granolas are always made with organic and glyphosate free oats grown in Finland.
Finland countryside where our Oats and Wheat are grown.
Finland, Chile and Ecuador on the world map. Our dried fruits and seeds come from Chile and Ecuador.
