Recipes,best granola carrot banana loaf ever

So,in my never ending quest to find /create recipes that i can incorporate "k.r.a.c.n.o.l.a" into, I found this gem on the Food & Wine website for "Brown Sugar Granola Biscotti ". I dove right into this recipe,this is the perfect combination of ingredients paired with "K.r.a.c.n.o.l.a".The finished product was a light, delicious,earthy, slightly crunchy chewy addictive little cookie.The little bites of granola, dried fruit, quinoa & nuts,etc was such a nice contrast to this airy cookie.YUM!!..I felt guilt free indulging in these cookies knowing that it had such superior ingredients(from the Super Vitality klusters).These biscotti's aren't overly sweet,I must admit this will be in heavy rotation.To my vegans🌱❤,i tweaked the recipe to accommodate you/us/wannabes😉....I replaced the eggs with applesauce and the butter with solidified coconut oil.I hope you give this recipe a go.Grab a few bags of "k.r.a.c.n.o.l.a",Or order some on my shop page ( plug)and get started. Enjoy!                                                                                                                    INGREDIENTS.      

• SERVINGS: MAKES ABOUT 3 DOZEN

1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon coarsely chopped anise seeds
3/4 teaspoon baking powder
Salt
5 tablespoons cold unsalted butter, cut into small pieces( I used coconut oil, I simply placed coconut oil in refrigerator to solidify )
2 large cold eggs, lightly beaten (I used applesauce instead)1 egg = 1/4 cup of Applesauce. 
1 teaspoon pure vanilla extract
2 cups granola, large pieces broken up. (I used k.r.a.c.n.o.l.a, of course :)                                                                                                                                                                           Instructions 

In a food processor, combine the flour, sugar, lemon zest, anise seeds, baking powder and a pinch of salt and pulse a few times to blend. Add the butter and pulse just until incorporated. Add the eggs and vanilla and process just until combined. Scrape the dough into a bowl and stir in the granola. Cover and refrigerate until firm, about 30min.


Preheat the oven to 350 Lightly butter a baking sheet. Quarter the chilled dough and shape into four 6-by-1-inch logs; flatten each log into a rectangular shape. Transfer the logs to the prepared baking sheet and bake for about 20 minutes, or until golden brown and almost firm. Let the logs cool on the baking sheet for 5 minutes.                                                                                                                                            
Transfer the logs to a work surface with a metal spatula. Using a serrated knife and a gentle sawing action, slice the logs crosswise 1/2 inch thick. Arrange the biscotti on their sides on the baking sheet and bake for about 12 minutes, or until very firm and beginning to brown.Transfer the biscotti to a rack to cool completely.Store in an airtight container.                                                                                                                                                                             
I know the original recipe callef for a food processor, but i didn't feel like digging it out.As you can see, my mixer worked out just fine.Here's the biscotti dough, i placed the granola in at the last minute,and gave it one last good spin.


This was after the 30 minute resting stage in the refrigerator.I  formed two logs,I also sprinkled a pinch of brown sugar on top.
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