1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (
I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola
Swap in 3/4 cup creamy peanut butter for one stick of the softened butter, and
use my Peanut Butter Granola!
Not exact matches
Jenn's no bake
granola 1/2 cup
peanut butter (I
used...
I
used my Homemade Gluten Free
Peanut Butter Granola For this Recipe.
I had just over a cup and a half of my
Peanut Butter Granola Granola leftover from my last batch, so I decided I'd
use that in my muffins to add crunch and flavor.
Mum always has to stock up the pantry when she knows I'm coming back home All of my
granola recipes
use peanut butter so I think it would have to be my favourite flavour.
Wanting to
use ingredients already in my pantry, I came up with
peanut butter granola dotted with roasted
peanuts and dried tart cherries.
Lastly, I perfected my pecan pie
granola bar recipe — I
used your recipe for chewy
peanut butter and honey
granola bar recipe with a few tweaks as an inspiration for the base and it worked beautifully!
Ingredients (to serve 2): 2 chopped frozen bananas 1 1/2 tablespoons
peanut butter (we
used coconut and
peanut) A generous sprinkle of cinnamon 2 tablespoons cacao powder Almond milk (you can swap this for your preferred milk) Toppings (we chose sliced fresh bananas, shredded coconut, and
granola)
We're not
using oil here —
peanut butter does an excellent job holding this
granola together.
Also, because of the natural oils in
peanut butter I didn't need to
use as much oil in the
granola.
Also, this
granola can be
used to make
peanut butter balls.