Homemade kefir and homemade granola.
There is something magical in this word – homemade. Things that I made at home, with my own two hands, pouring into them my own energy, my own time and my creativity while choosing ingredients that nourish me.
Creating not just recipe or just photo of the food, but creating taste and making touchable vision that was in my mind only few moments ago, and now it’s here….created and eaten.
Oh yes, homemade has that special ingredient, love.
Ingredients and preparation steps
Preheat the oven to 150 C.
Line a large baking sheet with parchment paper.
- 2 handful of cashews
- 2 handful of walnuts
- 2 handful of almonds
- handful of sunflower seeds
- 2 tablespoons of linseeds
- 2 tablespoons of sesame
- 2 tablespoons of chia seeds
Chop the nuts until you have the desired size and mix with seeds.
In a separate pot, on low heat, mix together:
- 2 tablespoons of honey
- 2 tablespoons of almond butter
- 1 teaspoon of cinnamon
- 1 tablespoon of vanilla extract
- 2 tablespoons of coconut oil
Stir together until combined, pour over the nuts/seeds mix and stir until evenly combined. Spread the granola on the baking sheet. Bake for 20 minutes, stir once halfway through with wooden spoon if you like smaller granola pieces.
Remove from the oven and set aside until the granola reaches room temperature.
Then stir in:
- two handful of cranberries
- 10 dates cut into smaller pieces
- handful of cornflakes
- handful of rice flakes
Mix everything, serve with homemade kefir and enjoy your homemade breakfast!
Homemade granola can last up to a month in a closed jar or a can, but my granola
doesn’t even last three days :).
