Erica Liu Williams, Founder of Gr8nola

Episode 11: an interview with Erica Liu Williams, Founder of Gr8nola.

Learn more about Gr8nola on:

Their website

Instagram (Their feed is gorgeous)

Facebook

 

Cinnamon Delicata Squash Bread

This Cinnamon Delicata Squash Bread is delicious quick bread that will bring a unique flavor to your fall days.

Fall finally arrived at the farmer’s market last weekend! All through September I waited impatiently for the peaches to be replaced with apples, the sunflowers with fall foliage. Now, in the second week of October, the fall produce has arrived!

Cinnamon Delicata Squash Bread

I practically skipped through the market, taking in the sight of pumpkins, brussels sprouts, and purple sweet potato.

But the most thrilling find was a basket of knobbly, striped delicata squash. I had seen these photogenic gourds all over Instagram and couldn’t wait to try them.

I bought one to roast and add to meals throughout the week, and another to experiment with. I’d heard of “pumpkin” breads made with other types of squash, and I was excited to create my own.

It turned out better than I could have possibly expected. My family members devoured their slices and instantly asked for seconds.

If you make this Cinnamon Delicata Squash Bread, I’d love to hear what you think. Leave a comment or share with me on Instagram. I hope you and your family love this recipe as much as mine does!

Cinnamon Delicata Squash Bread
 
Ingredients
  • 1 delicata squash
  • 1 egg
  • ¼ c. brown sugar
  • 2 tbsp olive oil
  • ½ c. all purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Topping:
  • 2 tbsp dark chocolate chips
  • ½ tbsp pepitas
Instructions
  1. Halve delicata squash and roast for 45 minutes at 375 ºF.
  2. Remove squash from oven, preheat oven to 350 ºF, and grease an 8x4 loaf pan.
  3. Remove skin, then mash squash in mixing bowl until smooth.
  4. Add egg, sugar, and olive oil to bowl. Mix until well combined.
  5. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt.
  6. Once dry ingredients are incorporated, pour batter into pan.
  7. Sprinkle chocolate chips and pepitas down the center of the loaf.
  8. Bake for 45 minutes.

 

If you like this recipe, you should also try:

Banana Baked Donuts

Blackberry Tahini Bread

Baked Apple Donuts

Chocolate Granola Cups

Have you ever experienced snack burnout? Like when you’ve got a few go-to snacks that you absolutely love and always keep on hand, but then one day you wake up and suddenly none of them sound appealing anymore? You’ve been there too, right?  Luckily, we’ve got these Chocolate Granola Cups to shake up our snack game.

These little bites are truly incredible. The creamy, nutty, mild base paired with the rich, crunchy chocolate layer is a match made in heaven. And with that sprinkle of flaky sea salt on top? I have no words.

They also have collagen peptides in them for an added protein boost! I used Further Food collagen (you can find my podcast interview with the founder here), which gives this snack a little extra staying power. However, if you would like to make the recipe vegan or vegetarian, you can absolutely omit the collagen and they will still be delicious.

I’ve been bringing these on the go for snacks, enjoying a couple for dessert, or just grabbing one out of the fridge as I walk by. I also think they would be an incredible substitute for granola on a yogurt bowl. Chocolate for breakfast? Heck yes.

Chocolate Granola Cups

If you make these Chocolate Granola Cups (do it do it do it!!) be sure to let me know what you think in the comments, or share a picture with me on Instagram!

Chocolate Granola Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cups
 
Ingredients
  • Granola layer:
  • ½ cup rolled oats (use certified gluten free if needed)
  • 1 tbsp sunflower seeds
  • 1 scoop collagen peptides (omit if vegan)
  • ¼ tsp cinnamon
  • Pinch of salt
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • ½ tbsp melted coconut oil
  • Splash of almond milk (if needed)
  • Chocolate layer
  • 3 tbsp dark chocolate chips (dairy free if vegan)
  • ¼ tsp coconut oil
Instructions
  1. Mix together oats, sunflower seeds, cinnamon, salt, and collagen peptides (if using) in a medium mixing bowl.
  2. Add peanut butter, maple syrup, and coconut oil into dry ingredients, and stir until thoroughly combined. If your having trouble with the mixing, feel free to add a splash of almond milk.
  3. Fill your baking tray with the mixture. I used a 12 cup mini muffin tray, but I imagine the recipe would also work in a regular sized muffin tray.
  4. To make the chocolate layer, microwave chocolate chips and coconut oil for 1 minute and 30 seconds, then stir until smooth.
  5. Spoon chocolate into each muffin cup, then refrigerate for 15-30 minutes.
  6. Finally, sprinkle with flaky sea salt and enjoy!

 

If you’d like to try Further Food, use the code primarilyplants10 for a discount on your order!

I am so lucky to be an affiliate for Further Food, a company I love and respect deeply. If you make purchases using the discount code in this post, I will receive a commission, so many thanks to you and to Further Food for helping support me and my blog.