Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.
This yogurt and granola tho… you will truly have a breakfast of champions with this delicious situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added twist.
Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. I use Xylitol when I was doing a cleanse once and it tasted grand! Enjoy!
INGREDIENTS (VEGAN COCONUT YOGURT):
2 cup coconut milk
1 capsule probiotic
1 teaspoon vanilla extract
Place coconut milk in a pot. Heat to 180 degrees. Allow to cool completely. Add probiotic. Place in dehydrator for 5 hours at 110, or place in yogurt maker for 5 hours. Stir in Vanilla extract. Place in fridge for 5-10 hours.
INGREDIENTS: (GRAIN FREE GRANOLA)
1\2 cup walnuts
1 cup almonds
1/4 cup sesame seeds
1/4 pistachio or almond flour
2 tablespoons cinnamon
1/4 cup coconut oil
1/4 cup maple syrup
Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.