Skyr Bowls with Fruits and Muesli Croûtons

Ingredients

• 2 tbsp almond kernels (15 g each)
• 2 tbsp hazelnut kernels (15 g each)
• 1 tbsp pumpkin seeds (15 g each)
• 150 g dried apricots
• 65 g spelt flour type 630
• 75 g rolled oats
• 30 g puffed quinoa
• 1 pinch salt
• 4 tbsp Honey
• 1 Papaya
• 2 Kiwis
• 100 g physalis
• 800 g Skyr
• 2 tbsp lemon juice
• 1 tbsp Maple Syrup

Instructions

1. 1.

   Grind nuts and seeds with the apricots in a food processor until finely chopped. Mix in flour, oats, quinoa and a pinch of salt. Warm honey in a small pot over low heat and add it to the mixture. Combine thoroughly so all ingredients bind well.

2. 2.

   Spread the dough onto parchment-lined baking sheet and press firmly into a rectangle about 1.5 cm thick with your hands. Bake in preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for approximately 30 minutes.

3. 3.

   Meanwhile, peel and halve the papaya, removing seeds with a spoon. Cut one half into large chunks and puree into a smooth sauce; cut the other half into bite‑sized pieces. Peel kiwis and also cut them into bite‑sized pieces. Clean physalis and split as desired.

4. 4.

   Let the baked muesli cool for about 5 minutes, then cut into cubes. Stir skyr with lemon juice and maple syrup, pour into bowls. Arrange papaya sauce, fruits and muesli croûtons on top of the skyr and serve immediately.