Colorful breakfast bowl with pear and tangerine - recipe | FoodPal
Toast the gluten-free oat flakes together with the chopped walnut kernels in a coated pan without fat. Then remove and set aside. Wash blueberries and pear. Cor
Keywords
- curd
- oatmeal
- pear
- buttermilk
- blueberry
- walnut
- flaxseed
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Peeler
- Serving bowl
- Plate
Ingredients
- 1 ⅛ (200 g) Pears (fresh)
- 1 Pinch(s) Cinnamon, cinnamon powder
- 150 g Curd cheese, low-fat curd cheese (light)
- 50 g Blueberries, blueberries (fresh)
- 80 g Tangerine (fresh)
- 75 ml Buttermilk (natural)
- ½ Teaspoon Flaxseed oil, linseed oil
- 1 Teaspoon Walnut kernels (natural)
- 1 Teaspoon Oatmeal (gluten free)
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