It feels really luxurious to treat yourself to a weekend style breakfast on a regular day of the week. I made the components of this granola bowl over a weekend to make me feel happy when I drag myself out of bed on a weekday. I think the citrus is supposed to wake you up? The sugar and spice coating certainly helps.
If you don’t live somewhere with access to kumquats, you can sub any citrus-- just remove the rind + pith.Â
Greek Yogurt w/ Chinese 5 Spice Kumquats, Candied Walnuts w/ Rosemary + Sesame Butter CookiesÂ
Chinese 5 Spice Kumquats:Â
1 pint kumquats - half and seeds removedÂ
2 cups waterÂ
1 cup brown sugarÂ
1 TB chinese 5 spiceÂ
1 tsp cardamomÂ
Combine everything in a pot and bring to a boil. Reduce heat + let simmer 15-20 minutes until the liquid reduces and it’s sticky and candy-like. They’ll be very dark from the sugar + spices, don’t be alarmed.
Candied Walnuts w/ RosemaryÂ
1 cup walnutsÂ
2 sprigs (about 2 TB chopped) rosemaryÂ
1 tsp chili flakeÂ
1 TB butterÂ
2 TB brown sugarÂ
½ tsp saltÂ
In a pan (I use cast iron) over medium heat, toast the walnuts w/ the rosemary + chili flakes. Then add the butter + brown sugar. Let the brown sugar and butter melt + brown a bit. Stir until both are melted and coat the walnuts. Remove from heat and sprinkle w/ ½ tsp salt.Â
Sesame Butter CookiesÂ
10 TB butter - softened/room tempÂ
1 cup brown sugarÂ
1 tsp vanillaÂ
1 egg
1 cup flourÂ
¼ tsp baking powder
â…› tsp saltÂ
1 cup sesame seeds (I used a mixture of black + white)Â
Cream together the butter, sugar + vanilla. Add in egg. Add remaining ingredients. Scoop tsp sized amounts and roll in sugar. Bake at 350 for 12 minutes.