Crispy Buttermilk Bread
Crispy Buttermilk Bread - With crunch: Granola and semolina go together in a perfect breakfast bake
Healthy, because
Even smarter
Nutritional values
This is the perfect breakfast for those who have a sweet tooth! The nuts also provide valuable unsaturated fatty acids, which have a positive effect on cholesterol levels in the blood.
If you don't like nutmeg, you can substitute it with anise or fennel seeds.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs Nut granola
- 1 cup Buttermilk
- 11 ozs Pastry flour
- 5 ozs Wheat semolina
- 1 pinch cream of tartar
- Nutmeg
- 4 small ripe Banana (about 600 grams)
- ½ Lime
- 4 ozs honey
Kitchen utensils
Preparation steps
Stir granola and buttermilk in a bowl and allow to soak for about 10 minutes.
Meanwhile, mix flour, semolina and baking powder in another bowl and add 1 or 2 pinches of freshly grated nutmeg.
Peel banana and mash with a fork.
Squeeze lime half.
Add banana, honey, 1 tablespoon lime juice and granola mixture to flour mixture. Knead with the dough hook of a hand mixer to a wet dough.
Turn out dough into a parchment-lined loaf pan 12 inches long. Bake in a preheated oven at 400°F for about 40 minutes. Let cool slightly before serving.
