Greek Yogurt with Walnuts and Flaxseed

Set out all ingredients on the work surface. Weigh out twenty grams of walnuts and chop them with a chef's knife into rough pieces. Check that the flaxseed is well broken, ready to use.

Spoon two hundred grams of organic, full-fat Greek yogurt into a wide bowl. Add the pinch of unsweetened vanilla powder. Stir the mixture vigorously with a spoon until the powder is completely incorporated and evenly distributed throughout the thick yogurt.

Sprinkle the chopped walnuts in an even layer over the vanilla yogurt. Then distribute the broken flaxseed over the nuts and yogurt to finish the breakfast nicely.

Place the bowl on the table and serve immediately. By eating it right away, the walnut pieces retain their crispy texture in the creamy yogurt.