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RESEPTI SUOMEKSI

Peach Coconut Yogurt and Cinnamon Granola

6.8.2015

Dairy-free coconut yogurt gets its sweetness from fresh peaches and crunchy and tasty sidekick from homemade granola. Very cute, delish and comforting!

PEACH COCONUT YOGURT

Vegan

1 can full fat coconut milk (refrigerated overnight)

4 peaches

2 probiotic capsules

1 tbsp organic honey or maple syrup

½ tsp vanilla powder

Rinse the peaches and remove stones. Spoon out the white thick paste from the coconut milk can and put it to a blender. Add peaches and puree. 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 fabric or a 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 on the oven light. Let the yogurt sit there overnight or for about 7 hours.
Enjoy with cinnamon granola, peanut butter and peach slices!

CINNAMON GRANOLA

Gluten-free & Vegan

1 cup raw cashews

1 cup raw almonds

½ cup pumpkin seeds

½ cup shredded coconut

5 tbsp flax meal

5 tbsp water

3 tbsp coconut oil (melted)

1 tbsp organic honey or maple syrup

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. Put 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 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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