14 Oct 2016


I am really excited about a few things: the crunchiness of this granola, how easy and fast it is to make this yogurt, and how fresh my new sun-powered Infinity Jars keep dry goods like seeds, powders and dried fruit. 

Granola and cereal are foods I don't think about much, until I have them in front of me. Then I remember how delicious they taste, and how satisfying their crunchiness is with some fresh almond milk or coconut yogurt and berries. It's FUN to eat granola. I am a super lazy cook and don't like spending more than 30-60 minutes on a recipe, but granola comes together pretty quick and if you make it in big batches, it'll last you for weeks. All you really have to do is stir up the ingredients with a sweet syrup - in this recipe the base is dates and some spices - and then bake gently until it's dry. Simple. To keep my granola crisp for longer, I am storing it in Infinity Jars. Their airtight glass jars and bottles keep their contents substantially fresher than clear glass and even amber glass jars because they've got an air tight seal, are scent-proof, and are made of ultraviolet glass. Ultraviolet glass blocks damaging light while permitting beneficial light rays. It’s a patented technology so there’s literally nothing else like it. The results I’ve seen have been preeetty amazing; everything I put in the jars stays uber fresh for ages. They sent me some jars for free to review but I think I'll be buying more of my own ASAP. Also, I am a sucker for aesthetics and using Infinity Jars with their sleek, sexy look makes me feel witchy and stylish. #allblackeverything

If you're into the idea of a fashion-forward pantry that keeps your food as fresh as possible, I'd recommend checking out their website. You can get 20% off your order with the coupon code "RAWSOMEVEGAN" if ya wanna. XO

A note about the yogurt recipe I use here: praise corn starch! I will say it again: I am lazy in the kitchen. When I want yogurt, I don't wanna go out to the grocery store and buy probiotic powder or wait several days to let the yogurt ferment. I want it NOW and I want to put in minimal effort to get it. I have found the answer. You just heat vegan milk with a little lemon juice and corn starch, and add whatever sweetener or flavouring you like. I used an old recipe from Oh She Glows and it worked perfectly. Instead of using the microwave as she directs, I whisked mine over the stove on medium heat until it thickened a little, then I left it in the fridge for the afternoon. Voila! It was delicious vegan yogurt made in a few hours with no probiotic starter or fermentation required. I will be making this again and again. 

[ makes 8-10 servings ]

2 cups rolled oats
1 cup shredded coconut
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup cacao nibs
1/4 cup chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds

1/2 cup dates
1/2 cup coconut cream
1/3 cup maple syrup
1 teaspoon cinnamon powder
1/2 teaspoon vanilla powder
1/2 teaspoon ginger powder
1/4 teaspoon fleur de sel

I used this recipe.

Preheat the oven to 300 degrees. To prepare the granola: stir all the ingredients together in a large bowl.

To make the syrup: blend all the ingredients together until smooth.

Assembly: mix the syrup into the dry granola with a big spoon until it's evenly coated. Spread evenly on a large lined baking sheet and bake for 20 minutes, then mix up the granola with a spoon and put back in the oven. Keep doin' that until your granola is crispy; check on it regularly so it doesn't burn. (If you're feelin' antsy, turn the oven down to 250 or 200. I did.)

Enjoy with yogurt or anything else yummy. Store in Infinity Jars to keep it crunchy and fresh!