Shio Koji Granola
Cook Time:
1 hour
Total Time:
1 hour
Ingredients
Shio Koji
- 200 g Rice Koji
- 200 g Water
- 32 g Salt (8 %)*
Granola
- 160 g Rolled oats
- 90 g Nuts (walnuts, almonds, pecans, etc.)
- 70 g Dried fruits (raisins, figs, raspberries, etc.)
- 2 Tbsp Honey
- 2 Tbsp Coconut oil
- 2 tsp Shio Koji
- (optional) 1 tsp Roasted soy powder (kinako)
- (optional) pumpkin seeds, sunflower seeds
Instructions
Shio Koji
- In a sanitized container, mix Koji and salt. Add water and stir.
- Keep it at room temperature for 1 week (in summer) or 2 weeks (in winter). Stir it once every day.
- When the Koji mass starts to melt down, transfer it to the fridge and consume within 1 month.
Granola
- Preheat the oven at 300 F degree.
- Mix coconut oil (melt it first if solid), honey, and shio koji and combine it with oats and chopped nuts.
- Bake it for 20 minutes, stir it once and bake another 10 minutes. Dry it in the oven for 30 minutes when done.
- Mix with dried fruits.
- Garnish as topping or eat with your choice of milk and seasonal fruits!
Notes
* You can adjust the salt ratio between 6 % and 10 %.
