Crunchy muesli with almond kefir coconut cream and fresh fruit

Ingredients for 4 servings:

• 3 handfuls of oat flakes, wholegrain
• 2 handfuls of cashew nuts
• 4 shots of agave syrup
• 1 liter almond milk (almond drink) (not sweetened)
• 200 ml cream substitute (coconut whip or soy whip)
• 1 kefir mushroom
• 1 n. B. banana(s)
• 1 apple
• 2 kiwis
• 4 handfuls of blueberries or other seasonal fruit to taste

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 1 hour 15 minutes

Vegan

First, you need to make the kefir from the almond milk and the kefir spore. The milk kefir spore also works with soy or almond milk. The kefir needs 1-3 days to mature with 1 liter of almond milk, depending on the size of the spore. Alternatively, you can use 500g of natural soy yogurt. Pour the finished kefir (or the soy yogurt) into a fine-mesh sieve and place it over a bowl to drain (this takes 1-2 hours). After that, it should have lost some of its water and be firmer in consistency. Now mix the drained kefir with the Coconut Whip and return it to the sieve. It’s best to refrigerate it overnight to drain. The next day, you’ll have a nice, firm cream. Now place a non-stick pan on the stovetop and brown the oats and cashews on high without any fat. Stay there and stir with a wooden spoon. Immediately reduce the heat and add the agave syrup to the pan. Stir until everything caramelizes. This happens quite quickly, so be careful not to burn. Transfer the mixture to baking paper, break it up with a fork, and let it cool. Now chop the fruit: slice the bananas and kiwi, dice the apples, and leave the blueberries as they are. Layer the mixture into 4 glasses or bowls, first the crunchy oatmeal/cashew mixture, then the now-solid kefir-coconut cream, and finally the fruit. If not serving immediately, brush the bananas and apple with a little lemon juice, otherwise they will turn slightly brown.