Yogurt with Plum butter
"Recipe source: Amber & Rye: A Baltic Food Journey cookbook It is recommended to use Kefir yogurt but greek style yogurt is a substitute"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (295.1 g)
- Calories 509.2
- Total Fat - 16.9 g
- Saturated Fat - 8 g
- Cholesterol - 30.5 mg
- Sodium - 219.7 mg
- Total Carbohydrate - 79.5 g
- Dietary Fiber - 1.7 g
- Sugars - 21.6 g
- Protein - 11.7 g
- Calcium - 382.9 mg
- Iron - 9.6 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
To make the kama: place the ingredients (rolled oats - rye flakes) in a bowl and bowl in water to cover by 3/4 inch and leave to soak for 30 minutes.
Step 2
Preheat oven to 400 degrees F (200 degrees C)
Step 3
Drain the soaked grains (oats - rye flakes) and then place them on a large baking sheet, spreading evenly. Roast for 40 minutes, stirring half way through. Turn off oven but leave in the still warm oven. they are done when they are very dry and deep brown.
Step 4
Place cooked grains in a food processor and grind to a powder (this can be done in batches and can also be done in a blender or clean coffee grinder)
Step 5
In a frying pan over low heat toast the pumpkin seeds for a few minutes until the start to pop. Remove from heat and set aside.
Step 6
In a bowl mix together the yogurt, honey and 8 tablespoons of the kama (the remainder will keep for up to one month if stored in air tight container).
Step 7
In the bottom of each bowl, place some plum butter, top with the kama yogurt and sprinkle with toasted pumpkin seeds.
Tips
No special items needed.
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