These crispy morsels are salty–sweet with an edge of bitterness from the matcha powder. They’re fantastic just with yoghurt, or use the clusters as the ultimate crunchy topping on your favourite smoothie bowl.
- 1 egg white
- ½ tsp fine salt
- 55 g (2 oz/¼ cup) coconut sugar
- 75 g (23⁄4 oz/1½ cups) flaked coconut
- 40 g (1½ oz/¼ cup) white sesame seeds
- 40 g (1½ oz/¼ cup) black sesame seeds
- 35 g (11⁄4 oz/¼ cup) sun flower kernels
- 2 tsp matcha (green tea) powder
To serve (optional)
- natural or coconut yoghurt
- shredded rose petals or other edible flowers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 30 minutes
Preheat the oven to 150°C/300°F (fan-forced). Line a baking tray with non-stick baking paper.
Beat the egg white in a bowl with an electric mixer until frothy and starting to thicken. Add the salt and beat until soft peaks form, then gradually beat in the sugar until thick and glossy. Gently fold in the remaining ingredients.
Spread the mixture over the prepared tray, keeping little clusters of mixture together. Bake for 12–15 minutes, gently stirring every 5 minutes or so (being careful not to break up the clusters too much), until the coconut starts to colour and become fragrant. Watch carefully towards the end of cooking time, as the coconut can burn in the blink of an eye.
Remove from the oven and cool on the tray. This recipe makes about 250 g (9 oz/4½ cups). Store in an airtight container for up to 2–3 weeks (if they last that long).
To serve, if desired, place a generous dollop of yoghurt into each serving bowl and top with ⅓ cup of the coconut, sesame and matcha clusters and sprinkle with flowers.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.