Wednesday, April 22, 2015

Coconut Cream Bircher Muesli ~ Vegan

I've loved Bircher Muesli ever since I was a kid, my mum used to make it using fresh cream and yoghurt. For this recipe I have used coconut cream in-place of dairy which blends perfectly with the tartness of the lemon and natural sweetness of the fruit and honey. I personally like to lightly toast the nuts and seeds as I feel it enhances their flavour but you can leave them raw, the choice is yours.






Serves 1


Ingredients: (use organic where possible)
1/2 cup coconut cream (I use kara coconut cream as it is the best!)
3 Tbsp quick cook oats (use gluten-free oats if you have a gluten intolerance)
2 Tbsp fresh lemon juice
1 tsp honey or maple syrup for vegan option
1 apple, washed, core removed, grated
1 Tbsp sunflower seeds
1 Tbsp walnuts
1 Tbsp sultanas
1 tsp chia seeds


Method:

  1. Place the first five ingredients into a bowl and mix together.
  2. If you like your nuts and seeds lightly toasted do this in a skillet over a medium heat, allowing them to cool before adding them to your muesli.
  3.  If you prefer them raw add them directly to your muesli along with the sultanas, mix together and sprinkle with the chia seeds before serving. 
  4. You can also leave it covered in the fridge over night for a super quick breakfast in the morning. Enjoy :)


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