Plain yogurt is a stand-in for sour cream in savory dishes and baked goods and perfect for a quick, hearty breakfast. This seedy honey adds a bit of heft along with a sweet and fun crunch, sort of like sprinkles sort of. Served with fresh berries this is a standard for quick weekday breakfasts. The seedy honey can be made well in advance and stored at room temperature, just as you would plain honey.
Ingredients
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon flaxseeds
- ½ cup (160 g) honey
- 1 (1-inch / 2.5 cm) piece fresh ginger, thinly sliced
- 1 (1-inch / 2.5 cm) strip lemon peel
- Pinch of sea salt
- 2 cups (460 g) whole-milk Greek yogurt
- 2 cups (150 g) fresh berries
How to Make It
- In a small, dry saucepan over medium-low heat, combine all the seeds. Toast the seeds until they shift in color and some of the flax begin to pop. Turn the heat to low, then stir in ¼ cup / 60 ml of water and the honey, ginger, lemon peel, and salt. Bring to a rolling boil, then let bubble over low heat for 2 minutes, or until slightly thickened.
- Turn off the heat and let sit for at least 10 minutes to allow the flavors to infuse. As the honey cools, add more water if it looks too thick or simmer for a couple more minutes if too thin.
- Divide the yogurt among 4 bowls and add the berries to each. Drizzle with a bit of the honey. Serve. Any leftover honey can be stored for up to 1 month.
