Hi there! It’s been a while (again). Let’s just say life got in my way of cooking and therefore also my blogging. I kind of got sick. Again, again and again. Then I had my exams and spent a lot of time studying and looking like Mr Burns in front of my textbooks. I’ve only been eating snacks and fruit for two weeks and therefore I haven’t had anything to share with you. But hopefully this month off will give me a bit more energy to cook up every idea that’s been scribbled down in my phone notes.
Whenever winter comes to town I’m starting to crave warm breakfasts again and recently the good old classics have gotten themselves a new competitor – breakfast crumbles. It feels a bit naughty to eat dessert for breakfast, but this one is packed full of everything you need to keep you going for the day. The crispy crumble is a mix of oats, coconut and warming spices that form small clusters of heaven that fills you up with loads of energy and the filling with sweet persimmons is super festive and so, so tasty!
30 g oats
2 tbs coconut flakes
1 tsp cinnamon
1 tsp ground ginger
1-2 tbs honey
1 tbs orange juice
1-2 persimmon, depending on size.
1 tsp corn flour
2 tbs orange juice
Winter breakfast crumble
Preheat the oven to 180 degrees. Cut the Sharon fruits into thin slices, toss them into the corn flour and place them in the bottom of a oven-proof dish. Pour over the orange juice.
Mix all the ingredients of the topping and crumble the mixture together. Sprinkle the topping over the fruit and bake for 20-25 minutes. Serve with some greek yoghurt or banana ice-cream.