Breakfast/Brunch recipe

Published: December 7, 2018

Ingredients

Dry

• green tea leaves

• ½ a fig
  7 peeled peanuts (3-4 with peel)

• 3 walnuts

• 10-12 cashew nuts

• a tablespoon cocoa flakes
  

Fresh

• ½ apple diced
  

• ½ pear diced
  

• chunks from a third of a slice of pine apple

• chunks from a peeled slice of mango
  

• seeds and jelly from 1-2 slices of passion fruit

• seeds from a slice of pomegranate fruit

Frozen

• 5-6 avocado pieces
  

• 3-4 blackberries

• 10-12 blueberries

• 10-12 raspberries

• 6-7 sea buck-thorns
  

• 3 spinach balls, around one tablespoon each
  

Processed

• ½ dl blueberry and blackcurrant juice without added sugar
  

• organic peanut butter without any additives
  

• ½ a seedy cracker

• ½ rye bread

• small piece of locally made thin Scandinavian style hard bread
  

Preparation

Soak the tea in hot but not boiling water for only 1-2 minutes before served.
Spread peanut butter thinly on the three different breads, and put peanuts, passion fruit and fig on top. Put everything else  in a deep plate or bowl