Late last year I spent a lovely week in Madrid with my mom. Most days, between Christmas shopping and museum strolling, we found ourselves lunching at Le Pain Quotidien on Calle de Serrano, and most of those days we ordered the same beef tartar with a glass of wine followed by a shared bowl of organic thick yogurt with strawberries and agave syrup.
Today, May 2, is my moms birthday and even though we are currently on different continents, I am celebrating and bringing back memories with a bowl of deliciously thick homemade yogurt. In addition to the strawberries and the agave syrup I made honey cinnamon roasted pumpkin seeds for extra crunch.
thick homemade yogurt
Find recipe for homemade yogurt here.
cinnamon roasted pumpkin seeds
If preferred, the honey can be replaced with an equal amount of agave syrup, coconut palm sugar or raw sugar.
1 cup pumpkin seeds
1 tablespoon honey
1 tablespoon butter
2 teaspoons cinnamon
pinch of salt
Heat butter and honey until melted and combined.
Take off the heat and mix in pumpkin seeds, cinnamon and salt.
Spread evenly on a baking sheet lined with parchment paper.
Bake at 300F/150C for about 10-15 minutes until golden brown. Take out after 8 minutes to check and flip the seeds.
Photography by Philip Blankenship.