© 2018 Green Kitchen Stories GKS_christmas_breakfast_01

Christmas Breakfast with Pom & Flora

Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up .

We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup.


Lucia Saffron Buns “Lussebullar”
Makes around 24 large buns

For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt.

50 g fresh active yeast or 1 tbsp dry active yeast
1/2 tsp sea salt
1 g (2 sachets) saffron powder
120 g organic butter (or 100 g coconut oil + 20 g almond butter)
2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk)
100 g / 1/2 cup coconut sugar or maple syrup
250 g / 1 cup quark cheese, greek yogurt or vegan yogurt
800-1000 g / 7-8 cups flour (we use half light and half whole grain)
50 raisins (approx. 1/3 cup)

Brush with
1 egg yolk, beaten  (use plant milk for vegan alternative)

Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.

Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve!


Xmas Tree Smoothie
2 glasses

2-3 large kale leaves, stems removed
1 banana
2 dates
1 tbsp hazelnut butter
250 ml / 1 cup oat milk or plant milk of choice
1/2 lemon, juice
2 tsp freshly grated ginger
1 tsp ground cinnamon

To serve
1 tbsp shredded coconut “snow”
2 spruce sprigs

Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

Lingonberry Smoothie Bowl
Serves 2
2 frozen bananas (sliced)
 250 ml / 1 cup oat milk or milk of choice, more if needed
500 ml / 2 cups frozen lingon berries
1 tsp ground cardamom
2 tbsp tahini (sesame paste)
For serving
2 tbsp toasted buckwheat 
2 tbsp desiccated coconut
Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes.
Pom’s Christmas Porridge
Serves 4
500 ml / 2 cups oat milk
250 ml / 1 cup water
1 tsp ground cardamom
1 pinch sea salt
100 g / 1 cup steel cut oats
100 g / 1 cup rolled oats
0,5 g ground saffron (1 sachet)
2 tbsp raisins
2 tbsp dried cranberries
For serving 
4 tbsp mascarpone
125 ml / 1/2 cup foamed oat milk
Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk.

Gingerbread truffles
Makes 20 truffles

16 soft dates, pitted
60 g almonds
2 tbsp coconut oil
1/2 tsp ground ginger

½ tsp cinnamon
½ tsp cardamom
½ tsp allspice
1 pinch cloves
¼ tsp salt

For rolling
50 g / ½ cup desiccated coconut
50 g / ½ cup desiccated coconut mixed with ½ tsp beetroot powder

Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge.

Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/with :)


  1. Posted 4 Dec ’18 at 13:13 | #

    I am absolutely drooling now! What a fantastic festive spread, I wish I could find food like this here in Hong Kong! The gingerbread truffles have my full attention… they sound heavenly…

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Joanell
    Posted 4 Dec ’18 at 16:10 | #

    Looks delicious!…. but gingerbread truffles without ginger?

    • Posted 4 Dec ’18 at 16:49 | #

      Haha, always forgetting something. Thanks for noticing. It’s fixed now!

  3. Posted 4 Dec ’18 at 16:18 | #

    I love Pom & Flora! I visit every time I’m in Stockholm, so good. These little videos are beautiful <3

  4. Posted 4 Dec ’18 at 16:34 | #

    Wow what an amazing post with so many delightful recipes! Those saffron buns look so beautiful … that colour. Also love the look of the gingerbread truffles. Gabriella x

  5. Emma
    Posted 4 Dec ’18 at 23:26 | #

    Love these videos and recipes. And Elsa is the cutest!

  6. Dana
    Posted 5 Dec ’18 at 11:45 | #

    Such a wonderful video and the recipes are so yummy!!! What can I substitute the flour with? Quinoa, oat, brown rice, buckwheat?? What do you thing it will work best?

  7. Posted 5 Dec ’18 at 15:07 | #

    The saffron buns sound delightful. What a unique spread of food.

  8. Philippine Borgers
    Posted 5 Dec ’18 at 16:54 | #

    I wonder what the spruce syrup from Nicky the foraging expert would do in de Xmas tree smoothie?
    Thanx for all your inspiring work. The healthy energy flows from the screen and your blog! ThanXXXL

  9. Diana Martin
    Posted 6 Dec ’18 at 10:40 | #

    I love your videos guys!! happy to see that Luise is feeling more comfortable in front of the camera hahaha
    seriously, everything looks amazing: the mushrooms with potatoes and herbs look great!!
    and the Christmas themed breakfast is so yummy….one question, the girl in the video is not your Elsa, right? must be Rasmus&Anna´s daughter….
    thanks for sharing all your inspiring ideas guys!

  10. Sasha
    Posted 7 Dec ’18 at 05:10 | #

    Looks delicious, but is there a way to substitute saffron for saffron powder? IS the powder just crushed-up saffron? Thanks.

    • Sasha
      Posted 7 Dec ’18 at 05:16 | #

      Never mind, I looked up the difference online!

  11. Posted 10 Dec ’18 at 23:44 | #

    Hey David & Luise,
    wow, what a perfect xmas breakfast. I’m in love 💛
    Especially the saffron buns are so beautiful. Really must give them a try.
    I wish you guys a wonderful christmas time and enjoy the time with your family.
    Love, Romy

    In Love with Bliss – plantiful recipes nourishing body & soul

  12. Posted 11 Dec ’18 at 13:58 | #

    Hi Family,

    The recipe for the saffron buns looks amazing but can it be made gluten free? If so, what types of flour would you recommend?


  13. Posted 13 Dec ’18 at 08:44 | #

    Never tried pom & flora, but the Lingonberry Smoothie looks so delicious! I wish I could have one.

  14. Claudia Füßler
    Posted 13 Dec ’18 at 09:22 | #

    Could you do me a favor and check the measurements for the saffron buns, please? I’ve made them and it was terrible. I followed your instructions with everything, changed no ingredient. First of all: Which kind of coconut sugar do you use? The one we can buy here in Germany is brown, and it coloured the fluid mixture brown, so even after adding the saffron it stayed brown, the dough now is some kind of light brown. But anyway. The big problem was the flour. After adding the flour-mixture (half light, half whole grain) I still had a dough that was quite liquid, no way to knead it with my hands. I ended up adding a lot (!) more flour, I guess about 200-300 grams, and even then the dough wasn’t looking like yours, but i was able to knead it. Now the buns are resting on the baking trail. I hope they kind of taste good anyway besides so much flour … but please, can you tell me if your measurements are really correct? I can’t see any failure I made but maybe I’m just too stupid for baking. I’m more the cook … thanks and all the best, Claudia

    • Posted 13 Dec ’18 at 12:12 | #

      Hi Claudia,

      From what I can tell, the recipe is written just like we did it. It doesn’t sound like you have done anything wrong either. No problem if you needed to add a little extra flour. The exact amount of flour is always tricky to predict because different flour types absorb liquid differently. We deliberately kept the flour amount on the lower side as it is easy to add extra flour if needed but hard to do anything about a too compact dough. The dough should be a little bit sticky.
      And regarding coconut sugar, yes it is light brown but once mixed with saffron and flour, the dough should turn yellow. Otherwise you might not have used enough saffron?

      Hope the buns turn out delicious once baked!
      All best,

      • Claudia Füßler
        Posted 13 Dec ’18 at 14:50 | #

        Thank you, David, yes, the buns are delicious! Phew … but brown, not yellow. I used 1 gram of saffron, which costs about 30 Euros in Germany. If I remember right, it’s little bit cheaper in Sweden? In your video the saffron looks like a powder, I only found small filaments, maybe that caused the colour problem? Should I have grounded them?

        Best, Claudia

        • Posted 15 Dec ’18 at 00:11 | #

          I’m happy you liked them!
          30€ for 1 gram of saffron!? Here it’s more like 3-4€. Yes we buy it as a powder. You can ground the threads or let them soak for a bit in the liquid to get more flavour and color.

  15. Stefania
    Posted 15 Dec ’18 at 13:16 | #


    the dough is rising as we speak but I just realised that I forgot to add the salt! Is it just me or is that part missing in the method part (its listed in the ingredients list)?

    Thank you for a fantastic blog!


  16. Posted 15 Jan ’19 at 09:38 | #

    Those Saffron buns look amazing, I wish I have some for breakfast :) I’ve been looking for saffron powder in Barcelona but I haven’t found it. There some brand or supermarket where you buy it? I’ve used threads but it’s not the same…

    Thank you so much :)

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