Healthy Granola Cakes #FoodieExtravaganza

This month our Host Caroline Williams, for this month's Foodie Extravaganza, choose the theme "Nuts " . Made these Healthy Garnola Cakes for my daugther to snack whenever she does not have time to have a proper breakfast.

A granola taste and texture in a form of a healthy cake! These baked cakes are perfect for a diet plan or after a gym work, or, even perfect to have as a healthy snack. The granola cakes are made of oats, nuts and dried fruits.

Ingredients
60 Grams Almonds - sliced
60 Grams Golden Raisins
60 Grams Melon Seeds
60 Grams Apricots - chopped
60 Grams All Purpose Flour
60 Grams Oats
2 Tablespoons Heaped Honey
4 Tablespoons Apple Sauce
1.1/2 Tablespoons Olive Oil

Method

Preheat the oven to 180 degrees.
Line and grease a baking tray.

Mix all of the ingredients together and form into thin small cakes. Arrange in the prepared tray and bake for 25 minutes.

Cool and store in an airtight container. Enjoy whenever hungry ... happy and healthy eating!

Labels : Granola Cakes, Baked, Oats, Melon seeds, Apple Sauce, Honey, Olive Oil, Apricots, Golden Raisins, Almond, Foodie Extravaganza Party, Healthy snacks

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

Barberry Pistachio Saffron Rice by Food Lust People Love
Canadian Pecan Butter Tarts by Tara’s Multicultural Table
Healthy Granola Cakes by Sneha’s Recipes
Pecan Chicken by Family Around The Table
Pumpkin Nut Braid by Passion Kneaded
Pumpkin-Nut Crumble Cake by Hardly A Goddess
Pumpkin Praline Cheesecake by A Day in the Life on the Farm
Walnut Sauce by Caroline’s Cooking

MULTIGRAIN BREAD WITH SEEDS #BREADBAKERS

I made this Multigrain bread with seeds for this month's Bread Bakers event - Theme: Fall Flavors, Host: Wendy   http://adayinthelifeonthefarm.blogspot.com/. 

Thank you Wendy for hosting this event.

Since it's a multigrain bread without all purpose flour the bread is dense but has a awesome flavor, taste and is free of any preservatives.    I added one egg to make it soft and kept it in the fridge 48 hours for slow fermentation.  This gave the bread an awesome flavor.    See how I baked this bread..  

Ingredients

3 Cups Multigrain flour - I used Aashirvaad brand
1 Tablespoon Flax seed

1 Tablespoon Pumpkin seed

1 Tablespoon Sunflower seed

1 Tablespoon Onion seed
2+1/4 Teaspoon Rapid Rising yeast
1+1/2 Cup Lukewarm Water
1 Tablespoon Olive oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Egg
Oil for greasing the dough and the pan

Method
Mix all the seeds and keep aside.

In a large bowl add flour, sugar, salt, oil, yeast and egg mix well. Add in the luke warm and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a cling film and place it for slow fermentation 48 hours in the refrigerator. Check after 24 hours the dough will rise, punch it and keep it again for another 24 hours.

Remove the bowl from the refrigerator at 3 hours before you bake to bring at room temperature, by that time the dough will rise , punch it down . Take it on to the work surface and flatten it with your palms and add 1/2 the quantity of mixed seeds and fold the dough . Make it into a log and place it in a oil bread box and cover it a damp cloth to rise . Then brush egg wash, sprinkle the seeds and bake in a preheat oven at 200 degrees for 35 - 40 minutes. 

When done cool it on a wire rack and slice it when completely cooled. Enjoy with jam or any filling of your choice.

Let's take a look at the other Fall Flavors being shared today Apple Crumb Quick Bread from Food Lust People Love
Apple Raisin Bread from A Shaggy Dough Story
Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
Buttermilk Wheat Bread from Magnolia Days
Eggless Apple Sage Cheddar Scones from Spill the Spices
Fall Harvest Bread from Hezzi-D's Books and Cooks
Fig Focaccia from My Catholic Kitchen
Harvest Grains Bread from Hostess At Heart
Mr. Potato Bread from What Smells So Good?
Multigrain Bread With Seeds from Sneha's Recipe
Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
Pumpkin Bread from la cocina de Aisha
Pumpkin Breadfrom Sara's Tasty Buds
Pumpkin Bread Rolls from SpiceRoots
Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
Pumpkin Raisin Bagels from Cook's Hideout
Pumpkin Saffron Yeast Biscuits from The Schizo Chef
Pumpkin Scones from A Baker's House
Pumpkin Sourdough Bread from Passion Kneaded
Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
Sesame Seeded Semolina Bread from Karen's Kitchen Stories
Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Labels: Breads, Bread Bakers, Flaxseed, Egg, Multigrain Flour, Melon seeds, Sunflower seeds, Onion seeds, Healthy