All right. Week 3. Going for something good this week. Two duds is too many. How about Vegan Granola Bread. Sure, why not? Best part–no yeast. Good thing, since it’s cold in Seattle (cold enough to snow, ugh). I didn’t change the recipe at all, so click through for it. I will say it took much longer than the stated 40 minutes in the oven. More like 60 to 70 minutes. In the end, the top was a bit burned and the middle fell, but it tastes good and when it’s sliced it’s harder to tell it isn’t a beautiful loaf of bread. I think this is going to be great for a quick breakfast in the morning.
Oh–if you can’t get the coconut oil out of the jar (because you’re at the bottom of the jar and the spoon isn’t quite long enough) run it under hot water for awhile.
Love this mixer. Here, melted coconut oil and agave nectar.
This bread is more of a banana bread-type loaf, rather than something like a white or wheat.
See? Ugly. That hole is me trying to figure out if the middle is finished.
But slice it, and look how pretty!
Vegan Granola Bread 4/5 slices.