"I only want to live in peace and plant potatoes and dream!"
– Tove Jansson, Moomin: The Complete Tove Jansson Comic Strip, Vol. 1
The past couple of weeks have been a mess. I find it hard to blame life cause, after all, this is the life I've chosen. I don't want to bother you too much with my every day breakdowns but I can pretty much sum it all up in one single word: thesis. If you have done yours or are in the midst of it, like I am, you probably know what I'm talking about. I'm like one awkward crazy brain. I feel like there's always more to do than what I actually manage to accomplish, and there are always new obstacles in the way. "I only want to live in peace and plant potatoes and dream!" has been my personal mantra lately. But deep inside I know this won't last forever. Everything will eventually come to an end. And then there will be a new thing to stress about. It's called life, and it's good as it is.
Today, I want to talk about breakfast. Breakfasts are a rather boring affair in this home. Not bad but boring. Usually it's a slice of rustic country bread, or a bowl of homemade granola with plain yogurt and a drizzle of honey. There's always coffee with milk; usually two cups (at least). On weekends, I may make some eggs or enjoy a croissant and freshly squeezed orange juice, but, to be honest, that happens way too seldom. I'm not the one making pancakes or waffles early in the morning, neither do I make breakfast frittatas. Like I said, boooooring. If there's one thing I want to change about my eating routine, it would be making more exciting and satisfying breakfasts.
Today's recipe is a result of cravings. First, I saw this breakfast post from Yossy Arefi at A Cup of Jo. The moment I saw it, I knew I had to make it. An exciting breakfast! I started to wonder if rolled rye would work in this dish. You know, this is the first time I've used them. Would it be too "heavy"? I decided to give it a go. I still had a lot of blackcurrants from last summer in my freezer waiting for their destiny, and I felt like this would be a dish that would do them justice. Furthermore, I used cardamom instead of cinnamon cause, well, I'm a cardamom girl. Cardamom also felt like the perfect pairing with the deep flavors of rye and blackcurrants. "Plain yogurt would be great too", I thought. So I made it last Friday. I knew, I did everything right the moment I had the first mouthful of it. Comforting, delicious, nutritious, exciting. Everything I asked for, really. I found a new breakfast favorite. One to break my boring morning routines.
More breakfast inspiration:
- The posts on Suvi Sur Le Vif are like poetry, and her At the Breakfast Table series is a constant source of inspiration.
- Egg in a Hole by the awesome Molly from My Name Is Yeh. I'm obsessed. Have made this with rustic country bread on several mornings already.
- Lindsey from Dolly and Oatmeal is such a talented lady. And she knows how to make amazing breakfast! Can't wait to make this Cardamom-Toasted Millet Breakfast Bowl with Summer Blackberry Compote.
- This Chocolate Granola on My New Roots. Drool. Speaking of granola, this one has been my favorite lately. Going to make a new batch today!
- Actually, the granola recipe is from Megan, the creative soul behind A Sweet Spoonful. Her Spiced Steel Cut Oats Porridge calls my name. [And her book, Wholegrain Mornings, is definitely one of my must-have cookbooks.]
- Valentina's Moufflèes are perfect for a Sunday brunch or to take with you on one of those mornings when you don't have time to eat breakfast at home.
More breakfast inspiration can be found on my Breakfast Board on Pinterest! And for more berry breakfast love, don't forget my Whipped Lingonberry Porridge. It's not only damn beautiful but also a luscious way to start your day.
What do you have for breakfast? I would love to hear about your mornings!
Baked Blackcurrant Ryemeal
adapted from this recipe from Yossy Arefi (who adapted hers from Super Natural Every Day by Heidi Swanson, p. 44)
serves 3–4
I think, this also makes a comforting dessert if served with vanilla ice cream! Feel free to play around with different berries, sweeteners, and grains. Furthermore, the recipe can easily be doubled, tripled, or even quadrupled. In other words, perfect to serve a big crowd!
75 g (2.6 oz; 2 ½ dl; 1 cup) rolled rye
½ tsp ground cardamom (preferably freshly ground)
½ tsp baking powder
2 pinches of fine sea salt
2 ⅔ dl (1 1/8 cups) whole milk
1 egg (S)
2 ½ tbsp maple syrup
60 g (2 oz; 1 ⅓ dl; ½ cup) pecans, toasted & roughly chopped
140 g (5 oz; 2 ½ dl; 1 cup) frozen blackcurrants (you can use fresh ones too)
30 g (2 tbsp) butter, melted + more to butter the baking dish
plain yogurt, to serve
Preheat the oven to 190°C (375°F). Butter a 16 cm (6") round baking dish.
In a medium-sized bowl, combine the rolled rye, cardamom, baking powder, and salt. In another, small bowl, whisk together the milk, egg, and maple syrup.
Spread half of the rye mixture in the buttered baking dish. Sprinkle with half of the pecans and blackcurrants, then cover with the remaining rye mixture. Slowly pour the milk mixture over the rye. Top with the remaining pecans and blackcurrants, and drizzle with the melted butter.
Bake on the middle rack for 35–45 minutes, until the top is golden brown and the ryemeal has set. Serve warm with plain yogurt, and drizzle with maple syrup if you feel like it.
