My absolute favorite thing about weekends are the slow mornings. My weekday mornings are an absolute mess, I snooze the alarm forever, I get up way too late and end up being super busy resulting in no time for breakfast before I rush out the door. That in itself is quite contradictory, since I’m otherwise a HUGE fan of slow mornings and having loads of time for a delicious breakfast.
That’s exactly why weekend mornings are something I look forward to all week. I can spend a lot of time during the week fantasizing about what kind of breakfast I want to prepare Saturdays and Sundays.
For me, a top notch breakfast has to be both healthy and filling, and of course it has to taste amazing. If I have the opportunity to combine both the heavy and grainy stuff with freshness and lighter stuff like berries and fruits, that makes my day. These days for some reason I crave oranges, and therefore I also try to sneak in an orange in my breakfast whenever possible.
I while ago I was contacted by Danish grain brand Kornkammeret, asking me if I wanted to try to create a breakfast recipe with their products. Surely that’s a task right up my alley, since I’m a huge fan of everything organic and love using all kinds of grains as part of a healthy and natural breakfast.
I decided to create these small and cute breakfast tartlets, introducing a new way of eating your yogurt and müsli. The crust I made from Kornkammerets organic. and their organic pumpkin seeds.
The topping can consist of anything you like, so go ahead and mix your favorite yogurt product with your favorite berries and fruits. I used Icelandic skyr which is healthy and high in protein and topped it with delicious berries, slices of orange and pomegranate seeds.
This recipe makes 4 tartlets (8 cm in diameter).
130 g Kornkammeret organic müsli
15 g sunflower seeds
15 g Kornkammeret organic pumpkin seeds
10 g grated coconut
1 Tbs coconut oil
50 g maple syrup
Yogurt and toppings
A few slices of orange
Lemon balm or mint leaves
- Preheat your oven to 180 °C.
- Mix müsli, sunflower seeds, pumpkin seeds and grated coconut in a bowl. Take out two tablespoons of the mixture and pour the rest in a foodprocessor.
- Blend the mixture in the food processor untill it has the texture of large crumbs. Don’t let it blend until it turns into flour. Pour the blended mixture back into the bowl and add the two tablespoons of unblended mixture. (I like to keep at least two tablespoons unblended, as this adds to the crunchyness and also looks beautiful).
- Melt the coconut oil in your microwave oven and add it to the bowl along with the maple syrup. Mix until the dough comes together. Add more syrup if needed.
- Lighty grease four small tart moulds/pans and divide the crust mixture evenly in the moulds. Press the mixture firmly to the bottom and up against the sides. Use the back side of a spoon or your fingers, dipped in water – this keeps the crust mixture from sticking to your fingers.
- Bake for 10 minutes or until the sides turn slightly golden brown.
- Take the tartlets out of the oven and let them cool completely before removing them from the moulds.
- Fill your tartlets with yogurt/skyr and top with berries and fruits.