Enjoy a relaxing breakfast with this Strawberry and Granola Open Faced Sandwich, inspired by the Scandinavian smørrebrød. You can make the rye bread and vanilla and cinnamon butter the night before, so all you need to do in the morning is to layer on the ingredients.
½teaspoonvanilla sea salt(or ½ teaspoon sea salt and the seeds from ¼ of a vanilla pod mixed together)
For the strawberry and granola open faced sandwich
200gramsstrawberries- washed, hulled and quartered
2tablespoonscaster sugar
4slicesof thin rye bread
plain Greek yogurt(for topping, you can also use honey or strawberry flavored Greek yogurt for a sweeter taste)
almond flakes(for topping)
Instructions
For the rye granola
Preheat oven to 400°F / 205°C. Line a baking sheet with parchment paper.
In a medium bowl, break up the rye bread with your hands until you have small crumbs. Mix in the brown sugar, coconut oil, cinnamon and salt.
Spread the mixture evenly on the baking sheet and bake for about 15 minutes, until some, but not all, of the granola pieces start to just about burn. Remove from oven and allow the granola to cool on the tray. It will crisp up as it cools. Once cool, gently break apart the larger pieces.
For the vanilla and cinnamon butter
In a small bowl, cream the butter with a spoon until smooth. Add in the remaining ingredients and mix well.
For the strawberry and granola open faced sandwich
In a medium bowl, mix together the strawberries and caster sugar. Allow to sit for at least 5 minutes.
Lightly toast the rye bread. Spread the vanilla and cinnamon butter on the rye bread. Spread a spoonful of Greek yogurt on the bread. Place the strawberries on top. Scatter the rye granola and almond flakes on top. Serve immediately.
Notes
This recipe is only very slightly adapted from Scandilicious Baking by Signe Johansen.