Sunday brunch at home and superberry tonka bean granola


I love Sundays because it’s brunch day! A typical Sunday brunch in Paris is composed of croissants and other so called viennoiseries like pain au chocolat and pain au raisin, served with butter (of course!) and jam. This is followed by granola and yoghurt and the main dish based on eggs. All this is finished off with a dessert like pain perdu, a delicious soft brioche prepared as French toast, fruit salad, pancakes or other sweet delicacies. Coffee, tea and, if you’re lucky, fresh orange juice are part of the deal as well. It’s wonderful to see whole families meet in restaurants offering brunch and just taking their time to enjoy a good meal among family and friends. Brunch is a very popular social event on weekends and there are even websites dedicated to it, like Ou Bruncher (Where to brunch), definitely worth checking out when planning a brunch in the city. My Little Paris also gives new tips for cool and trendy places to eat and go out in the city.


Brunch is followed by a walk in the beautiful city which is a must on a sunny day. Spring has finally arrived and Paris is literally in bloom! On sunny days, the parks are crowded with people soaking up the warm sunshine but it can easily get too crowded. One of my favorite places is the Jardin de Palais Royal, a beautiful hidden garden in the heart of the city, which is just enough secret that you can still find a quite place to sit in the sun and admire the blooming garden. Magnolias are in full bloom right now and the pink flowers are just gorgeous with the blue sky background.


My simple version of brunch at home is avo toast with salmon, accompanied by a simple spinach salad with a soft-boiled egg and home-made superberry tonka bean granola with yoghurt and fresh fruit. I always have homemade granola ready at hand for a quick breakfast with yoghurt or as a smoothie topping. It’s so easy to make and you can just combine whatever nuts, grains and dried fruits that you have at home. You can also experiment with spices and essences… I already have an idea for my next granola batch but I’ll share that another time :-).


For the super berry tonka bean granola
100 g gluten-free oats
100 g buckwheat groats
60 g coconut flakes
50 g linen seeds
50 g hemp seeds
60 g pumpkin seeds
60 g pecans
60 g hazelnuts
50 ml unsweetened natural apple juice
100 ml maple syrup
1 teaspoon vanilla extract
1 tonka bean, finely grated
35 g black mulberries
35 g cranberries, sweetened with apple juice
35 g goji berries

Preheat oven to 150-160°C.

In a big bowl, mix all the dry ingredients together. In a smaller bowl, mix the apple juice,  maple syrup and vanilla extract. Grate the tonka bean into the wet ingredients mixture with a fine grater (a nutmeg grater). Add the wet ingredients to the dry ones and mix well, until all the liquid is absorbed. Spread the mixture on a baking sheet lined with parchment paper and bake for about 30-40 minutes, until golden brown. Take the granola out of the oven 2-3 times while baking and mix it well to bake it evenly. Let it cool completely before serving and store in an airtight container for up to a few weeks.

I love granola with plain, lactose-free yoghurt to which I add a pinch of vanilla seeds and a few drops of maple syrup or coconut syrup to get a naturally sweet vanilla flavor :-).


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