I haven’t actually written nor tested a recipe in two weeks until yesterday due to being so busy with studying for my last exam of the semester. Having this little break of shooting and writing recipes, however, wasn’t such a bad thing after all. I was actually very demotivated after Christmas and I didn’t feel like doing anything for my blog.
Feeling demotivated after Christmas.
I didn‘t even want to just shoot picture. Whenever I’m not motivated I would usually still enjoy shooting photos I just don’t write a recipe to go with whatever I shoot. However, this time I just wasn’t feeling it.
Finding my motivation.
Anyways, I think I found out of my whole and I cannot wait to shoot and write recipes again. Who knows where this year will take me. As for now I’m sharing the first granola recipe of the year with you cause I literally managed to use up all of the granola during my weeks of studying cause, yep granola and almond milk is the perfect meal when you’re in a rush and you don’t have time for cooking whatsoever. On that note, let’s get mixing, baking and last but not least eating.
- 50g buckwheat groats
- 50g buckwheat flakes
- 20g puffed Quinoa
- 50g golden flax seed
- 30g chopped peanuts
- 3 tbs peanut butter
- 3 tbs maple syrup
- ¼ tsp vanilla
- 20g freeze dried berries of choice
- Preheat oven to 150°C.
- Add all of the ingredients besides the freeze dried berries into a bowl and mix until well combined. Spread the granola mixture onto a lined baking sheet and bake for 25-30 minutes until slightly browned and crispy.
- Let the finished granola cool completely.
- mix all besides freeze dried berries bake for 25-30 minutes. Let cool completely and mix in the freeze dried berries. Store in an air-tight jar and enjoy with yogurt or milk of choice. I like using soy yogurt and almond milk.