Nordic Granola; Caramelized Grains & Soured Milk
Norwegian nutritionist and food stylist Therese Elstad from My Nordic Kitchen is sharing yet another great recipe with us. This time, it's homemade Nordic Granola!
"This dish, which I like to call a Nordic Granola, is an old recipe which is not so commonly known anymore- we call it “melkering” which basically translates to “milk ring”. The caramalized grains (in this case rye, spelt and oatmeal) are covered in a ring of sour milk. Now, before you freak out and think ‘sour milk? no way!’- let me explain. It doesn’t really taste sour- it’s really not that different from a kefir or a yogurt, I dare to admit it’s sweeter.A perfect granola breakfast- or even a healthy evening snack during summer! What you need is two ingredients and a little time."
Prep 24 hours, 10 mins
Total 24 hours, 10 mins
Yield 2 persons
500 decilitre milk
1 decilitre sour milk, like kefir
1 decilitre oatmeal
1 decilitre rye grains
1 decilitre spelt grains
1 tablespoon butter
2 tablespoons honey
Heat the milk just below the boiling point and remove from the heat.
When cooled, add the kefir/ soured milk and stir well.
Let sit for 24 hours at room temperature covered with a kitchen towel to thicken.
At this point the soured milk can be served and eaten, but it's always nicer cold- so put it in the fridge for a couple of hours.
To make the granola, add the grains to a frying pan and dry roast for a couple of minutes until golden.
Add the butter and honey and stir well until blended.
Transfer the mixture to a baking sheet and let coold down.
When cooled down, roughly chop the grains and arrange a bowl of soured milk with new roasted grains.
Enjoy a Norwegian tradition!
For more amazing recipes, don't forget to follow Therese at www.mynordickitchen.no