First of all, the kefir must be prepared from the almond milk and the kefir mushroom. The milk kefir mushroom 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 mushroom. Alternatively, you can use 500 g natural soy yoghurt.
Put the finished kefir (or soy yoghurt) in a fine-mesh sieve and place over a bowl to drain (this takes 1-2 hours). After that, it should have lost some water and its consistency should be firmer.
Now mix the drained kefir with the coconut whip and put it back into the sieve - it is best to put it back in the fridge overnight to drain. The next day you have a nice firm cream.
Now put a coated pan on the stove and brown the oat flakes and cashew nuts on the highest setting without fat. Always stick to it and stir with the wooden spoon. Reduce the heat immediately and add the agave syrup to the pan. Now stir until everything is caramelized. It happens very quickly, so be careful not to burn anything. Put the mixture on baking paper, cut it up with a fork and let it cool down.
Now cut the fruit, slice the bananas and kiwi, dice the apples and leave the blueberries as they are.
Layer in 4 glasses or bowls, first the crispy oatmeal / cashew mixture, then the now firm kefir-coconut cream and finally the fruit.
If you do not serve immediately, brush the bananas and apple with a little lemon juice, otherwise they will turn a little brown.
Ingredients
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