I love this season I'm in. I've got so much time in my hands: time to listen, time to rest, time to heal, time to dream, time to be with friends and family, time to eat breakfast slowly, time to try out new recipes, time to make music all day if I want to. I really try to savor every day; I know that in time I'll have my hands full again!

In the summer I tend to not add any dried fruits in my granola because I love having it with fresh berries or fruit (strawberries and nectarine are my favorites). I tweaked my basic granola recipe (coming here as well) a little yesterday:

CRUNCHY CHIA GRANOLA

800ml rolled oats
300ml buckwheat
200ml coconut flakes
200ml almonds
75ml cocoa nibs
50ml sesame seeds
50ml chia seeds
0,25tsp salt
150ml sunflower oil
2 heap tbsp honey


In a big bowl mix all the dry ingredients. Heat up the sunflower oil in a kettle, add honey and mix until they merge. Pour the mixture in to the dry ingredients and mix well. Line an oven tray with baking paper and bake the granola in 150 celsius for about 20 minutes; after baking for 10 minutes mix a few times to bake evenly. Let cool completely before storing.

I sit on my windowsill a lot, marvel at the sky, dream of summer cottages and eat lots of granola. (New recipes on the way!)

 

COCOA BUCKWHEAT GRANOLA

(adapted from My New Roots)

300g rolled oats
200g buckwheat
75g coconut flakes
100g hazelnuts (or any nuts really; hazelnuts are the crunchiest though)
30g chia seeds
0,5tsp salt
35g coconut sugar
100ml maple syrup
100ml coconut oil
1tsp vanilla powder
150ml raw cocoa powder


Chop the hazelnuts roughly. Mix oats, buckwheat, coconut flakes, hazelnuts, chia seeds, salt and coconut sugar in a bowl. Melt coconut oil in a saucepan and add maple syrup, vanilla powder and raw cocoa powder and mix well. Pour the cocoa mixture in with the dry indredients and mix thoroughly. Line an oven tray with baking paper and bake the granola in 150 celsius for 15 minutes. Keep baking, mixing every few minutes, for 10 minutes more (or more, depending how dark you want to roast it. Taste a hazelnut to test if it's done to your taste). Let cool down completely before storing. Serve with milk and e.g. fresh strawberries, nectarines or banana.


This granola is seriously addictive. Just saying.

My time in Stockholm consisted of lots of walking with Eva and Avon, good, genuine talks on just about everything in our lives, good food and lots of coffee. I was so at home in my friends' cozy little home and they took such good care of me! My favorite café find was Pascal (picture 4) which had only just opened in March. The place was a mixture of funky, charming and cozy, their coffee very tasty and service heartfelt. They serve coffee from small Swedish roasteries (Da Matteo, Love Coffeeroasters, Koppi Roasters) and you could pick what you liked for your V60. Drop Coffee (picture 1) was as good as I'd expected it to be. (I'm all inspired; I want a small Kalita!) Another nice find was Snickarbacken 7 (picture 7), a beautiful café in an old garage. Their coconut brownie was just too good (and I kind of fell for kardemummabullas..) On Saturday night I grabbed a lamb burger from Vigård barbeque, and had it by the sea. Not bad at all.

Tack Stockholm, vi ses igen!

(For more pictures from the trip check out my Instagram; it appears I only took my proper camera out in the cafés..)

I am off to Stockholm for a week to spend time with Eva and the boys, yay! Last week was terrific with new friends made and also new recipes discovered but we'll get to those later!

And! You can now follow me on Instagram!