In this episode we visit our friends Anna & Rasmus that run the popular Stockholm cafés Pom & Flora and prepare a Christmas inspired breakfast together. We bake Swedish Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Date Truffles, Xmas Tree Smoothie and Pom's signature Christmas Porridge.
Here are all the recipes:
– Lucia Saffron Buns “Lussebullar”
Makes around 24 large buns
For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt.
50 g fresh active yeast or 1 tbsp dry active yeast
1/2 tsp sea salt
1 g (2 sachets) saffron powder
120 g organic butter (or 100 g coconut oil + 20 g almond butter)
2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk)
100 g / 1/2 cup coconut sugar or maple syrup
250 g / 1 cup quark cheese, greek yogurt or vegan yogurt
800 g / 7 cups flour (we use half light and half whole grain)
50 raisins (approx. 1/3 cup)
1 egg yolk, beaten (use plant milk for vegan alternative)
Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.
Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve!
– Xmas Tree Smoothie
2-3 large kale leaves, stems removed
1 tbsp hazelnut butter
250 ml / 1 cup oat milk or plant milk of choice
1/2 lemon, juice
2 tsp freshly grated ginger
1 tsp ground cinnamon
1 tbsp shredded coconut “snow”
2 spruce sprigs
Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.
– Lingonberry Smoothie Bowl
2 frozen bananas (sliced)
1 cup / 250 ml oat milk or milk of choice, more if needed
2 cups / 500 ml frozen lingonberries
1 tsp ground cardamom
2 tbsp tahini (sesame paste)
2 tbsp toasted buckwheat
2 tbsp shredded coconut
Add all ingredients to a food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and shredded coconut.
– Pom’s Christmas Porridge
500 ml / 2 cups oat milk
250 ml / 1 cup water
1 tsp ground cardamom
1 pinch sea salt
100 g / 1 cup steel cut oats
100 g / 1 cup rolled oats
0,5 g ground saffron (1 sachet)
2 tbsp raisins
2 tbsp dried cranberries
2 tbsp mascarpone
1/2 cup / 125 ml foamed oat milk
Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk.
– Gingerbread truffles
Makes 20 truffles
16 soft dates, pitted
60 g almonds
2 tbsp coconut oil
1/2 tsp ground ginger
½ tsp cinnamon
½ tsp cardamom
½ tsp allspice
¼ tsp cloves
¼ tsp salt
50 g / ½ cup desiccated coconut
50 g / ½ cup desiccated coconut mixed with ½ tsp beetroot powder
Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve immediately or store in the fridge.