Fruit yogurt
with crunchy granola
Bilberries
200 g bilberries | |
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50 g preserving sugar | |
1 knife tip of cardamom powder |
yogurt
600 ml whole milk | |
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2 tbsp natural yogurt |
Granola
2 tbsp honey | |
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1 tbsp rapeseed oil | |
2 tsp ground cinnamon | |
100 g spelt flakes | |
2 tbsp puffed spelt | |
2 tbsp walnut kernels, chopped | |
1 tbsp crushed linseed |
Bilberries
Simmer all the ingredients in a small pan over a medium heat for about 10 minutes. Divide among 4 clean jars and allow to cool down. |
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Yogurt
Stir the milk and yogurt together, then carefully pour into the jars with the bilberries. | |
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Put the yogurt on a stainless steel tray in the bottom shelf position and leave to ferment and set at 40 °C for 8 hours using the steam mode. | |
Cover and leave to cool in the refrigerator. |
Granola
Preheat the cooking space to 160 °C using the hot air mode. | |
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Heat the honey, rapeseed oil and cinnamon in a pan over a low heat. Remove from the heat, add the rest of the ingredients and mix together well. Spread the mixture out on a baking tray lined with baking paper. | |
Bake in the middle shelf position for 20 minutes. |
Serving
Sprinkle the granola over the yogurt, according to preference. | |
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Keep any granola that is left in a closed container, away from moisture and direct light. |
Cooking steps
Steaming 100°C for 7 Hrs 40 Mins | |
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Action | |
(Pre-)heat cooking space to 160°C with Hot air | |
Action | |
Hot air 160°C for 20 Mins |
Tips
Yogurt cultures can be used as an alternative to shop-bought yogurt. Follow the preparation instructions on the packaging.
- 4 preserving jars à 200 ml
- Stainless steel tray
- Baking tray
Quantity | Ingredient |
---|---|
200 g | bilberries |
600 ml | whole milk |
50 g | preserving sugar |
2 tbsp | puffed spelt |
2 tbsp | honey |
1 tbsp | rapeseed oil |
2 tbsp | natural yogurt |
2 tbsp | walnut kernels |
1 knife tip of | cardamom powder |
100 g | spelt flakes |
1 tbsp | crushed linseed |
2 tsp | ground cinnamon |
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