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Week of Sundays

6.8.2015

Did I hear someone wondering why it is so quiet in Vanelja and why the lady of the house has not been posting ANYTHING for over five weeks (which equals an eternity in the world of internet)?

Well, let me explain. It is because of the incredible tradition we have here in Finland called a summer holiday month. Yes, a holiday MONTH. In my country people just totally stop working for about 4 – 6 weeks in the summer time. No joke. They travel to their summer cottages, soak their feet in some of our thousands of lakes or in the Baltic sea, wander in forests picking berries, laying around in their hammocks and watching the clouds go by. And if you are an employee you get actually paid for doing all that. Plus your employer gives you also a big monetary reward when you return to work, as a thank you for coming back. I’m still not pulling you. Welcome to Finland.

Although, as I’m nowadays an entrepreneur and outside of that financial support system when being on a vacation, but still, what can you do, I’m a true Finn, I need my holiday month. Also I’m a true believer of freedom which means that you do what ever your heart desires and sometimes it might just be something else than blogging. Like swimming in the sea and picking cloudberries.

But now I have returned from my big Finnish summer adventure and trying to re-teach myself on how to use the internet. I’m starting gently and for the time being my bed is my home office and my pajamas are my uniform. That is why it also felt natural to share you guys a breakfast recipe, because my week has mainly felt like an eternal morning, or a Sunday.

This dairy free peach coconut yogurt and cinnamon granola enjoyed with peanut butter is just a perfect thing for hazy lazy times like this.

And the super soft bed linen you see in the pictures, that are decorating my headquarters, those I got from ever so lovely Evencki. I think it wash actually the linen that made me think of peaches in the first place. The color and the tender softness. Both perfect for a week of Sundays.

V


Peach Coconut Yogurt and Cinnamon Granola

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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Peach Coconut Yogurt and Cinnamon Granola

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.

FOLLOW VANELJA ON:

Instagram

Facebook

Pinterest

Twitter