Seven more days, only seven and then I have survived the first year of Uni. I remember when I started – so scared I was too old, in the wrong program since I always felt I was born to create food, not numbers and that I would hate every minute of it. But, I kind of have found a place in this new life also. Yeah I’m still a bit older than most and I still love food more than numbers but now when I can see the end of year one I can say that I’m probably happier than in a long, long time. I survived and without me being forced to quit my culinary career I probably wouldn’t have started this blog to fill the empty space. And I’m so glad I did. It’s been amazing.
This granola is my new obsession. Loads of granola, raspberries, banana and a generous splash of almond milk. Oh yes. It just changes the whole breakfast game massively. It’s naturally sweetened, full of fibre, healthy fats but most important it taste amazing and it leave the milk in the bottom of the bowl all chocolaty and delicious.
2 cup oats (use fiber if you have)
1 cup mixed seeds (or substitute it with oats)
1 cup almonds
2 tbs cacao
2 tbs cacao nibs
1 cup apple juice
1 tbs vanilla extract
1 tbs salt
0,5 cup ecological raisins
Handful of freeze dried pomegranate/raspberries
Preheat the oven 180 degrees.
Mix everything except the raisins and the freeze-dried berries in a bowl (if you prefer it to be more sweet, add 1-2 tbs of honey to the mixture). Spread it out and bake for 15 min.
After 15 min, turn the granola and bake for an additional 10-15 min. It should be crunchy but not burned. Let could down before adding in the raisins and freeze-dried berries. Store in an airtight container.