A Swedish inspired breakfast
The days are getting shorter and although we enjoy a wonderful Indian summer, all of us in the family have a great desire for cosiness.
So when I read that Green Kitchen Stories is running a competition with Stedsans in the woods, I just had to enter a pic. I mean, how cool would it be to make a little escape with my love to the Swedish woods next year?
Plus it is “International Porridge Day” so I submitted a Swedish inspired breakfast, you can give it a heart at my Instagram account ❤️.
So today you get 2 recipes, because they are both wonderful and if the stove is already running, it is worthwhile to do both.
Do you need a recipe for the porridge? Yay or Nay? Please leave a comment if you want one, I’ll write down if needed.
The crispy crackers are made so fast and easy, I’m thrilled every time I make them. As always, I encourage you to vary the basic recipe. Maybe you do not like pine nuts, or they are just out of stock. Then just do it without. Pumpkin seeds are the hit with your kids? Use them as a add on! Just try it, it’s worth it.
These Crackers are so fast to bake, you will love them. Perfect as a Snack or light dinner…
- 80 g sunflower seeds
- 50 g golden linseed
- 40 g sesame
- 2 tbs chia seeds
- 2 tbs pine seeds
- 1/2 tsp sea salt flakes
- 130 g spelt flower (630)
- 125 ml water
- 80 ml olive oil
- Preheat the oven to 180°C / 365°F
- Mix dry ingredients
- Add water and oil and mix to a smooth dough
- Place baking paper on two trays and give half of the dough on each tray
- Place another sheet of baking paper on the dough and spread the dough thinly with your hands on the tray
- Pull off the upper baking paper and proceed with the second tray
- Bake in a preheated oven for 20-25 minutes until crispy
- Allow to cool on a wire rack and break into pieces before serving
Once cooled down keep the crackers in an airtight container!
My boys liked the muffins so much, there was even a little drama about it! Time is always running so fast, you know, as soon as the muffins and crackers are baked, the porridge stirred and the spreads mixed, the first child is already back from school. And it just was not quite enough time to take some extra pics of the muffins.
I didn’t need 12 muffins though, so every kid could have one straight away. Even two visiting children tasted it and they all loved them.
The muffins are approved !!
Of course, our youngest wanted to have another muffin! So understandable, but I just wanted to get them in front of my lens. Phew, what a drama in the house! The stupidest job of all time I have according to the little one, always EVERYTHING must be photographed, NEVER can he eat something!!
I can tell you: life ain’t easy sometimes.Print
Pear Muffins, perfekt for an autumn picnic, for the afternoon coffee break, or as a little surprise in the kids lunch boxes.
- 50 g of millet flakes
- 125 ml milk
- 140 g wholegrain spelt flower
- 160 g buckwheat flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 50 g raw cane sugar
- 1 vanilla pod, Mark scratched out
- 1 egg
- 180 ml of coconut oil
- 180 ml maple syrup
- 2 ripe pears
- Millet flakes and raw can sugar for sprinkling
- Preheat the oven to 180°C / 365°F
- Line a muffin pan with paper liners or grease the pan with oil or butter.
- In a large bowl, let the millet flakes soak in the milk for 10 minutes
- Peel the pears and cut into 2 cm cubes
- Add all remaining ingredients to the millet milk mixture and stir until just mixed
- Carefully fold in the pear
- Divide the batter into the muffin tins
- Sprinkle with millet flakes and some raw cane sugar
- Bake in the oven for 20 to 25 minutes
- Allow to cool for 5 minutes, then remove the paper cups from the tin and allow to cool on a wire rack.
The muffins are (airtight packed) even after 3 days still wonderfully juicy! If you can not use them all at once, you can also freeze them individually.
Keywords: Pear-Muffin, Muffin, Bakery, Cinnamon, Vanille