Fourth of July

Blueberry Lavender & Lemon Ricotta Granola Toasts

July  3, 2022
0 Ratings
Photo by Joni Goldbach
  • Prep time 2 hours 45 minutes
  • Cook time 1 hour 30 minutes
  • makes 12-16 toasts per loaf
Author Notes

These toasts are a bit of a brunch party trick. Inspired by bowls of yogurt with granola & berries and childhood memories of Kool-aid powder and Pixy Stix, they take way less effort to make than they seem. Make the Granola Bread, Blueberry Lavender Powder, and Sweet Lemon Ricotta ahead of time. It'll take just a few minutes to assemble your toasts.

Serve Strawberry Hibiscus (see my Strawberry Hibiscus & Yogurt Granola Toast recipe), Blueberry Lavender, and Lemon Ricotta Granola Toasts together for a red, white, and blue brunch spread. The toast components are all portable and would make for a lovely Independence Day brunch picnic. I've successfully served the bread and ricotta with fresh berries on camping trips.

The bread is a nut-filled variation of my Birdseed Bread, adapted from Sarah Britton’s Life-Changing Loaf of Bread recipe on her blog, My New Roots. The Blueberry Lavender Powder is inspired by the fruity powder on the berry Bavarian desserts at Destroyer in LA. If you don't have ricotta and lemon on hand, you can swap it out for a thick plain yogurt for the same delightful tang. —Joni Goldbach

What You'll Need
  • Granola Bread
  • 1 cup sunflower seeds (hulled)
  • 1/2 cup millet
  • 1/2 cup cashews, walnut pieces, or almonds
  • 2 1/4 cups rolled oats
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 2 tablespoons flax seed meal
  • 3 tablespoons psyllium seed powder
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 1/2 cups water
  • Blueberry Lavender Powder & Sweet Lemon Ricotta
  • 1/2 cup freeze-dried blueberries
  • 1 teaspoon dried lavender
  • 1/2 teaspoon corn starch
  • 2 cups ricotta
  • 1 lemon (zest & juice)
  • 2-4 tablespoons honey (plus extra for serving)
  1. Granola Bread
  2. Toast the sunflower seeds, millet, and nuts in a skillet over medium heat. Stir them gently until they start to turn golden and smell nutty. Some of the seeds may start to crackle and jump in the pan. Turn off the heat and leave the nuts and seeds to cool.
  3. Measure the rest of the grains and seeds (oats, chia seeds, flax seeds, flax seed meal, and psyllium powder) into a mixing bowl. Add the salt and toasted nut & seed mix. Stir together until the psyllium powder and flax seed meal are evenly distributed.
  4. Add olive oil, maple syrup, and water into your grain and seed blend. Stir together until thoroughly combined with no dry spots.
  5. Pour the batter into a loaf pan lined with parchment paper. Cover and set aside to rest for at least 2 hours. This will give the flax, chia seeds, and psyllium seed powder time to absorb the liquid ingredients.
  6. Preheat your oven to 350 F. Bake your bread for 30 minutes on the middle rack. At this point, your bread will hold together but you're not done baking. Lift the loaf out of the pan by the parchment paper. Place the loaf directly on the rack and bake for an additional 45 min - 1 hour. Your bread is done when the top is golden and it sounds kind of hollow when you tap the top.
  7. Allow your bread to cool completely before slicing. It will keep for several days covered on the counter in a cool, dry kitchen and lasts a bit longer in the refrigerator.
  1. Blueberry Lavender Powder & Sweet Lemon Ricotta
  2. For the Blueberry Lavender Powder, crush the freeze-dried blueberries, lavender, and corn starch with a mortar and pestle, blender, or food processor until they form a fine powder. Pour into a small, airtight container like an empty spice jar to keep it fresh until ready to use. The corn starch will absorb moisture and help to keep your powder from clumping.
  3. For the Sweet Lemon Ricotta, stir the zest and juice of 1 lemon and a few tablespoons of honey into the ricotta. Taste and adjust the sweetness as desired. I like this only mildly sweet. Keep in a sealed container in the fridge until ready to use.
  4. To assemble your Granola Toasts, thinly slice and toast the Granola Bread. Spread a thick layer of Sweet Lemon Ricotta on each slice. Top with a generous sprinkle of Blueberry Lavender Powder or a drizzle of honey.

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