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6.8.2015

Peach Coconut Yogurt and Cinnamon Granola

Dairy free coconut yogurt gets it's sweetness from fresh peaches and a crunchy and tasty sidekick from a homemade granola.

PEACH COCONUT YOGURT
(dairy-free)

  • 1 can full fat coconut milk (refrigerated overnight)

  • 4 peaches

  • 2 probiotic capsules

  • 1 tbsp organic honey

  • ½ tl vanilla powder

Rinse out the peaches and remove stones. Spoon out the white thick paste from the coconut milk can and add it in a blender. Add peaches and pulse until peaches are broken into small pieces. Open the probiotic capsules and pour the powder into the blender. Add also the honey and vanilla powder. Mix. Add some of the transparent liquid left in the coconut milk can if you want your yogurt to be more runny. Now you can enjoy your yogurt as it is or leave it to ferment: Wash a glass jar with boiling water and dry it carefully. Pour the yogurt mixture into the jar and seal with a mesh fabrik or cheese cloth and a rubber band. Put the jar of yogurt in the oven, but do not turn the oven on, just close the oven door and turn in the oven light. Leave the yogurt sit there overnight or for about 7 hours.
Enjoy with cinnamon granola, peanut butter and peach slices!

CINNAMON GRANOLA
(gluten-free)

  • 1 cup raw cashews

  • 1 cup raw almonds

  • 0,5 cup pumpkin seeds

  • 0,5 cup shredded coconut

  • 5 tbsp flax meal

  • 5 tbsp water

  • 3 tbsp coconut oil (melted)

  • 1 tbsp organic honey

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ½ tsp sea salt

Line a baking sheet with a parchment paper and preheat the oven to 300 F degrees. Place cashews, almonds and pumpkin seeds to a blender and blend until slightly chopped. Pour the mixture into a bowl and add the rest of the ingredients and stir everything well. Spread the mixture onto a baking sheet and bake for about 20 minutes stirring after 10 minutes. When the mixture is golden brown, remove the granola from the oven and let it cool. Store in sealable glass jar.

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