A few weeks ago, my friend & fellow blogger Xenia told me about Snackle Mouth. I had seen the pictures of it on her blog, and read her reviews of it, and I was intrigued. First off, I loved the packaging. Coolest granola packaging ever, for sure. And anytime you have bacon in anything, you win me over. So the fact they make a Bacon Maple granola? Insane. In a good way.
Snackle Mouth is a brand spankin’ new company:
Snackle Mouth® was given wings by one of the Founder’s, John Raptis. “Rapits” (his call name by virtue of the fact that there are 3 guys named “John” in the business) was really the main man. As a reformed real estate developer, he crafted a healthy, tasty, and simple granola nut snack with a high degree of clumpability. We define clumpability like so: a phenomenal flavor cluster, embodying superior taste, and made from the most simple natural and organic ingredients on the planet.
Raptis hit the lab to produce a snack with those basic snack components in mind. From his own kitchen he watched his son and friends constantly forage for food and he developed a recipe to make a snack that Moms would approve of for their children, thus, Snackle Mouth® was born.
So they may be new, but they’re pretty awesome, and they’ve got a lot going for them:
- Combine All Natural and Organic Ingredients
- Mix in the Best Nuts We Could Find
- NO Refined Sugar, NO Trans-Fats, Low Glycemic
- Cool new name, Snackle Mouth®
- Most Fun Package Design on the Planet
- End Result, Great Tasting Granola Nut Clusters
They’re made with naturally yummy things like fruit juice, organic dried fruit & nuts, brown rice syrup, oat bran and organic blue agave. So when James from Snackle Mouth offered to send me these goodies… you can imagine how excited I was. And am. I received a box with three varieties: the almond pecan maple, the almond berry and the peanut cranberry. See, I wasn’t lying about the awesome packaging.
After sampling each kind, I knew what I’d do first. It was really warm and kind of sticky out, so I decided to wait for a slightly cooler day to make something really awesome. In the meantime, I continued sampling.
But really… I wanted more than to just snack on it. I wanted a unique Snackle Mouth creation. So on a slightly cooler, much more overcast day, I came up with this.
And this, my friends is the pièce de résistance: a granola nut coffee cake– it’s the same principle as a coffee cake with a streusel crumb on top, except in my version there’s no streusel, just granola nut clusters. To be precise, Snackle Mouth Almond Pecan Maple granola nut clusters. Genius, right? I thought so. Except it was a little too dark. The inside stayed very moist and delicious, but the granola got a bit too caramelized. Which might have been a nice effect, especially had I been using the Bacon Maple granola. But I wasn’t, and I wanted something a little lighter and more… summery?
And it was good, trust me. Like I said, the first time the top did get a little dark, meaning the granola got a little dark too, but it didn’t deter anyone from eating it. It was still quite delicious nonetheless, and it was all gobbled up (pretty damn fast actually). But I went back to the drawing board, being the perfectionist that I am, & I came up with a revamped & better version. And that version used Almond Berry Snackle Mouth as the topping, and a cup of fresh blueberries were added into the batter before baking. It paired excellently with the berry variety of Snackle Mouth, since it’s made with blueberry juice. I made that for my father for Father’s Day (he’s a blueberry freak) and talk about a huge hit! He seriously loved it. On this one, I also smashed the granola with a hammer before using it for the topping. It came out much better, since it was in smaller pieces, obviously. You live, you learn. I had never made a coffee cake with a granola nut topping before!
So the first version was just an experiment. But the second version? Ohhh, the second version… it came out fantastical.
And now you get to reap the benefits of my trials & tribulations. Here’s the recipe for the best coffee cake ever.
BLUEBERRY COFFEE CAKE WITH ALMOND BERRY SNACKLE MOUTH GRANOLA NUT “STREUSEL”
- 1/2 cup (1 stick) plus two tablespoons unsalted butter, softened
- 1/2 cup plus two tablespoons granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 large egg, beaten
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup fresh blueberries (or the berry of your choice)
- 1 box Almond Berry Snackle Mouth granola nut clusters (or the flavor of your choice)
- Preheat oven to 300° F and grease an 8″-inch square baking pan. Smash the granola with a hammer until it breaks into slightly smaller pieces. Set aside.
- In a medium bowl, combine flour, baking powder, salt, and cinnamon. In a larger bowl, cream butter and sugars together until fluffy. Add egg, and beat until combined. Add vanilla extract to the milk in a glass measuring cup and alternate adding the flour mixture and the milk mixture to the creamed butter mixture three times, starting with and ending with the flour.
- Mix the berries in gently, until thoroughly combined.
- Spread batter into prepared baking pan. Smooth it as evenly as possible, tapping the pan on the counter a few times if necessary. Sprinkle the granola on top, until the cake is pretty well covered.
- Bake 50-70 minutes (depending on your oven and what kind of pan you use: glass or metal), or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Serve while slightly warm or at room temperature.
Perfection. My mother pronounced it the best coffee cake she ever had, and said it reminded her of one she used to eat as a child.
If you’re more health-conscious, try it using whole wheat flour (or whole wheat pastry flour). You could also use an agave sweetener instead of sugar, or applesauce instead of the egg. There’s tons of room to mess around with this recipe. Not to mention that if you use the Peanut Cranberry Snackle Mouth, you can use a cup of fresh cranberries in the batter, and it’d be absolutely amazing. 100% adaptable to any combination. The cake is baked at a lower temperature in a very slow oven to keep the granola in good shape; it’ll start to burn long before the cake is done, otherwise. And burnt granola isn’t what you want. If you aren’t using the granola, if you’re using regular streusel or making it plain, you could bake it at 350° F for 35-40 minutes with no problem. And I have to say, this is a really unique way to do a streusel without the hassle of making a streusel. Especially if you’re like me & your streusel-making is hit or miss. It’s fail proof and delicious, and it travels well. Great for picnics or to bring somewhere for a party or cook-out.
It’s very moist, with a perfect crumb… but it’s also a very dense cake; so just be aware that if you think you can eat that big slice, you probably can’t.
Trust me. I could barely get through one normal sized slice!
This isn’t the last you’ll see of Snackle Mouth around here. That’s all I’m sayin’… just keep your eyes peeled, if you catch my drift.
Thank you, Snackle Mouth, for letting me play with your food! Now everybody go buy some. You won’t be sorry. And of course, let’s not forget social media! Follow @SnackleMouth on Twitter and become a Snackle Mouth fan on Facebook, too!