Grab nature’s most photogenic citrus fruit and whip up this obsession-worthy topping for every occasion this month. These vanilla-infused candied kumquats make a bright, punchy and antioxidant-packed addition to salads, desserts and breakfasts –just the fresh spring vibe we need to pull us out of the winter doldrums.

The brilliant mother/daughter duo behind this recipe, Anya Kassoff and Masha Davydova first launched their stunning blog, Golubka Kitchen as a way to share homemade recipes with each other. We’ve become big fans over the years because of drool-worthy recipes like these.Their new Simply Vibrant cookbook — a follow-up to The Vibrant Table — is full of clean, seasonal dishes we could easily eat every day…

Serves 4 to 6


For the porridge:
2 Tbsp chia seeds
1 cup plus 6 Tbsp almond milk or coconut milk, divided
3 cups purified water
1/2 cup pearled barley, rinsed in a strainer
sea salt
1 Tbsp coconut sugar
1 tsp vanilla extract (optional)
1 ½ tsp ghee (optional)

For the candied kumquats:
3/4 cup honey
1/2 cup purified water
1 vanilla bean, seeds scraped out
2 pints (about 4 cups) kumquats, sliced (If you can’t find kumquats, stir about 1 cup of any dried fruit into the porridge at the end, cover and let sit for five minutes before adding in the soaked chia seeds.)


Combine the chia seeds and 6 tablespoons of almond milk or coconut milk in a small bowl and whisk until well mixed to prevent clumping. Set aside.

Bring the water to a boil in a medium saucepan. Add the barley and salt (to taste), lower the heat to a strong simmer and cook for 30 minutes, partially covered. Check and stir periodically to make sure that not all the water has evaporated, and to prevent the barley from sticking to the bottom of the pan.

Add the remaining 1 cup of almond milk, the coconut sugar and the vanilla, if using, to the barley. Bring the mixture back to a slow simmer and cook for another 10 minutes, uncovered and stirring periodically, until the barley is fully cooked and most of the liquid is absorbed. Taste and adjust with more salt as needed. Add the ghee, if using, and stir to incorporate.
Stir in the soaked chia seeds and remove the pan from the heat.

Distribute among individual bowls, add more milk and/or ghee, if preferred, and top with candied kumquats.

For the candied kumquats:

In a medium saucepan over medium heat, combine the honey, water, vanilla bean seeds and pod. Bring to a gentle boil. Add in the kumquats and bring the mixture back to a boil, then lower the heat and simmer for 10 minutes until syrupy.

Remove the pan from the heat and let the kumquats cool in the syrup. Store the candied kumquats in an airtight container in the refrigerator for up to 1 week.

From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

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