Buttermilk breakfast bowl with crispbread

Buttermilk breakfast bowl with crispbread

By
From
Lagom
Serves
1
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
200ml filmjolk, pouring yogurt or skyr, mixed with a little milk
1 large handful crispbread, broken up into chunks
ground cinnamon, to serve
sugar, to serve

Method

  1. This is so simple and hardly a recipe. I struggle to find a breakfast cereal that I like – I find most commercially available cereals far too sweet. Crispbread, however, is always to hand, inexpensive and satisfyingly crunchy.
  2. Pour the filmjölk or yogurt mixture into a bowl. Top with crispbread and sprinkle with cinnamon and sugar, if desired. Done.
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