We’re on holiday on the West coast of Sweden, in a house by the sea. In the garden is a large bush with ripe raspberries. What a treat to pick a cup full of berries to top my breakfast porridge bowl with!

For my porridge I use 0,75 dl rolled rye (rågflingor), 1,75 dl water and a pinch of salt, and cook for 3-4 minutes. Then I add 1 tbsp flax seeds and give it a good stir. Next I add my toppings of sunflower and pumpkin seeds and oat milk, and lots of lovely raspberries.

This is my entry this week for the #onourcreativetable challenge “Summer fruits” hosted by all these lovely creators: @berryhunting @bakingmydays @haniyeh.nikoo @lionelandhetta @panyaskitchen @story_on_a_plate_ @violaminerva