Holy Molé!

Of course, ideas take a while to percolate with me, and I need a good kick-start to get creating. While the types of baking ingredients on hand dominated the development of the flavour, I was equally inspired by Megan?s post for a cinnamon-layered quickbread. For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed the walnuts with crunchy, honey-sweetened granola with the spice. What I got was a killer granola mix on it?s own ? I highly recommend it ? and when I paired it with the buttermilk and coffee cake batter it was simply stellar. I know that it isn?t a ?traditional? mole in any sense ? seeing as the real thing has something like 20 ingredients ? but I figured it had enough of the spirit to warrant it?s name. If nothing else, the taste will win your heart!





Holy Molé Granola Crunch Bread

Heavily adapted from What Megan's Making

Makes 10 slices

½ cup finely chopped walnuts

¼ cup crunchy granola cereal

2 tsp ground cinnamon

1 tsp chili powder

1 tbsp cocoa powder

1 tbsp turbinado sugar

¾ cup sugar

1 cup flour

1 cup 12-grain flour

1 tsp instant espresso powder

½ tbsp baking powder

1 tsp baking soda

½ tsp salt

2 tbsp ground flaxseed

3 tbsp hot water

1 cup buttermilk

1 tsp coffee extract

1 tsp vanilla extract

1/3 cup oil

Preheat oven to 350F, grease a loaf pan.
Mix together walnuts, granola, cinnamon, chili powder and cocoa powder in a small bowl. Set aside.
Combine sugar, flours, espresso powder, baking powder, baking soda and salt in a medium bowl.
In a large bowl, beat flaxseed with hot water. Let stand 10 minutes.
Beat in the buttermilk, coffee extract, vanilla and oil.
Add flour mixture and stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan.
Sprinkle with the nut mixture (aim for a central "core" of filling) and top with remaining batter.
Swirl mixtures together with a chopstick or knife.
Bake for 40 to 50 minutes, cool in pan for about 20 minutes before turning out and cooling completely on a wire rack.
Amount Per Serving

Calories: 268.0

Total Fat: 12.1 g

Cholesterol: 1.0 mg

Sodium: 30.8 mg

Total Carbs: 37.8 g

Dietary Fiber: 3.1 g

Protein: 5.3 g