Craving granola? This recipe, using store cupboard ingredients, will have it in your bowl in just five-minutes. Homemade kefir is well worth the extra effort, so prepare in advance for a quick, probiotic-filled breakfast.
FOR THE KEFIR:
- 300g of sheep’s yoghurt, or 300ml of sheep’s, goat’s or coconut milk for a thinner consistency
- 1 tbsp of kefir starter
FOR THE GRANOLA:
- 80g of oats
- 40g of puffed rice
- 20g of flaked almonds
- 20g of sunflower seeds
- ½ tsp of vanilla essence
- 2 tbsp of coconut blossom syrup, honey or rice syrup
- 1 tsp of cinnamon
- 1 tsp of coconut oil
- Sterilise a glass jar by pouring boiling water into it, rinsing, and leaving to dry naturally. Put a quarter of the yoghurt or milk into the jar with the kefir starter and stir continuously for two minutes until completely combined. Slowly add the rest of the yoghurt or milk and stir.
- Place a cheesecloth or kitchen towel over the top of the jar and secure with an elastic band or string and store in a warm place for 12-24 hours (near a radiator is best). Check after 12 hours to see if it is ready. If it is, it will taste slightly sour. If not, replace the 'lid' and leave for longer. The warmer the room, the less time it will need. Once ready, transfer to the fridge to set for another seven to 12 hours.
- Once set, strain the kefir (you will see that the kefir grains have become knobbly, remove these and you can start using them again for another round of kefir-making to keep them alive). Your finished kefir is best kept refrigerated for five to seven days.
- To make the granola, simply add all of the ingredients, apart from the coconut oil, into a bowl and combine thoroughly.
- Heat the coconut oil in a large frying pan and pour in the granola mixture. Stir continuously for 3 minutes, until it starts to turn golden, and transfer to a bowl immediately (if you leave in the pan it will continue to cook and you will end up with burnt granola!).
- Leave the granola to cool until it turns crunchy, then serve with the kefir yoghurt and some seasonal fruits.
Recipe courtesy of HonestlyHealthy