According to the Austrian motto “Sauer macht lustig!” which means “Sour makes you happy!” the oven baked grapefruit with chia breakfast pudding was put together to cheer me up with vitamins and other healthy nutrients form the inside and outside.
Every book I read and every nutritionist I talk to explains how important it is to have a balanced breakfast. Honestly I am just not that breakfast kind of person – I get up every morning around six and the first thing I need is a hot “Coffee Latte” and then I need a two hours break before I can eat something. Therefore I even love weekends more because I have time to sit together with my family and enjoy our late breakfast or brunch.
BREAKFAST FOR ONE
BAKED PINK GRAPEFRUIT
- 1 organic pink grapefruit, halved
- 2 twigs of fresh rosemary
- 2 teaspoons honey
- a pinch of cinnamon
- 0,5cm freshly grated ginger
- 10-16 cloves
CHIA SEED PUDDING WITH CANDIED WALNUTS
- 200ml almond milk
- 4 Tablespoons white chia seeds
- 1 Tablespoon Agave syrup or other sweetener of your choice
- Homemade candied walnuts, or other candied nuts of your choice – as much as you like I use about two Tablespoons
- Start preparing the chia seeds a night before you want to enjoy your breakfast – put the almond milk and chia seeds with the sweetener of your choice in a glas jar. Close, mix and put in the fridge.
- Before you start serving the pudding mix again. Personally I like it when it’s not so cold, so before I start preparing the oven baked grapefruit I take the pudding out of the fridge and add some candied nuts on top.
- Preheat oven to 160°C.
- Cut the two ends of the pink grapefruit – but only a little so they sit still then divide it into halves. Use a sharp knife to separate the flesh from the shell – this will make it easier afterwords to enjoy and spoon out the grapefruit.
- Set on a baking paper in a small baking tray.
- Take a small glass and mix the honey with cinnamon and freshly grated ginger. Add the mixture on top of the grapefruit and stick in the cloves and place the rosemary in the middle. (I always keep a little fresh rosemary outside the oven and use it later on for the decoration – the fresh one just looks much nicer.)
- Let bake for about 15 minutes then take out and serve immediately with the chia pudding.