18 Rabbits Delectable Granola & Granola Bars

PECAN PRALINE BANANA BREAD
Wheat-free and no refined sugars

1 1/4 cups Spelt flour
2 t. baking powder
1/2t. salt
1/4 cup unsalted butter, melted
1/4 cup maple syrup
2 medium ripe bananas
2 eggs, large
1/2 c. buttermilk (or milk with a squeeze of lemon)
1 cups Gracious Granola™
1/4 cup pecans, chopped (optional)

Whisk together dry ingredients.

In a separate bowl, mash bananas; mix in butter, sugar, eggs and buttermilk. Using a spatula, fold wet ingredients into dry and then fold in Gracious Granola™ and cranberries.

Pour into greased or parchment paper lined pan(s) and bake until toothpick comes out clean.

Preheat oven to 350°F. Butter loaf pan(s). Bake 1 hour for loaves or 30 minutes for mini loaves. Cool on rack.

Makes 1 loaf or 8 mini loaves.

HARVEST APPLE GRANOLA PANCAKES
After eating these pancakes for breakfast, your palate awakens and your body feels refreshed due to the bounty of fiber and absence of refined sugars

1 cup flour
½ cup buckwheat flour
1 ½ t. baking powder
½ t. baking soda
Pinch of salt
½ cup Veritas or Gracious Granola
1 ½ cup buttermilk
1 t. sunflower or canola oil
2 large eggs 1 apple. Peeled, cored and ¼-inch cubes
1 t. cinnamon

Whisk together flour, buckwheat flour, baking powder, baking soda and salt. Mix in granola.

In a separate bowl, whisk together buttermilk, oil and eggs. Add wet to dry ingredients and mix just until combined. Fold in apples and cinnamon.

Heat and grease griddle on medium heat. Pour batter and bake on one side until holes appear. Flip pancakes and cook second side. Keep in a warm oven until ready to eat. Serve with warm maple syrup.

Cooking Time: 5-6 minutes per pancake. Makes 10-12 medium pancakes.

VERITAS GRANOLA BROWNIES

6 oz. Scharffen Berger 70% Bittersweet Chocolate
¾ cup unsalted butter
1 c. sugar
3 eggs
1 t. vanilla
¾ cup flour
Pinch salt
1 cup Veritas Granola™

Line a 9X9 baking pan with parchment paper or spread with butter.

Melt chocolate and butter in a stainless steel bowl set in a skillet with simmering water. Take off heat and wipe underside of bowl with towel.

Add eggs with vanilla and whisk after each egg. Stir in flour, salt and granola. Whisk until well blended and pulls away from the pan. Spread evenly into pan and sprinkle top with granola.

Bake 325 degrees F for 30-35 minutes until toothpick inserted in center comes up with crumbs not batter. Cool in pan.

Makes 25 Brownies.

PUMPKIN PIE with Gracious Granola
A delicious twist to a classic dessert

Pumpkin Filling

1 pound pumpkin puree
1 cup sugar
1 t. allspice
½ t. cinnamon
½ t. nutmeg, grated
2 t. vanilla
1 t. salt
3 eggs
6 oz. fromage blanc
4 oz. half and half
5 sage leaves

Pie Crust
1 ½ cups Gracious Granola
1 ½ cups all purpose flour
6 oz. unsalted butter, chilled
Pinch of sea salt
1-3 t. cold water

Add all ingredients except water to the food processor and blend until just forms into a mass. Add water if too dry. Turn out onto floured surface and roll to 1/8 inch thickness. Place dough into pie shell, mold edges and chill in the freezer for 20 minutes. Prick with a fork all over shell. Place a piece of foil in center and fill with pie weights, beans, rice or lentils.

Bake 375°F for 12 minutes with foil. Remove foil and bake another 2-3 minutes. Remove to wire rack to cool.

To set crust: whisk 1 egg with 1 T. half and half and brush on the edges of the pie crust.

Whisk together above ingredients. Fill pie shell. Bake 45-50 minutes at 350°F. Cool on a wire rack. Custard should set and jiggle in the middle slightly.