AuthorJanellaGF DF VG V SF
I love to recommend this gluten- and dairy-free Bircher muesli to my clients as it has
everything in one bowl, it’s quick to prepare in the morning and it is so easy to digest. To keep
it raw, use raw nuts and pepitas instead of my recommended toasted, or leave them
out altogether. Make lots, as it will last for about a week in the fridge.
55 g (2 oz/½ cup) quinoa flakes
2 tsp chia seeds
2 tsp hemp seeds
1 tbsp goji berries
35 g (1¼ oz/½ cup) shredded or fresh coconut
1 tbsp grated lemon zest
1 granny smith apple or pear, grated
500 ml (17 fl oz/2 cups) coconut water
2 tbsp any toasted nuts (such as pecans, walnuts or pistachios)
TO SERVE
200 g (7 oz/¾ cup) Coconut yoghurt
(page 152)
1 cup any chopped fruit (such as apple, pear, peach or berries)
2 tbsp pepitas, toasted
1
In a large bowl, combine all the muesli ingredients. Cover and leave in the fridge overnight. In the morning stir through the yoghurt and top with the fruit and seeds.
Ingredients
55 g (2 oz/½ cup) quinoa flakes
2 tsp chia seeds
2 tsp hemp seeds
1 tbsp goji berries
35 g (1¼ oz/½ cup) shredded or fresh coconut
1 tbsp grated lemon zest
1 granny smith apple or pear, grated
500 ml (17 fl oz/2 cups) coconut water
2 tbsp any toasted nuts (such as pecans, walnuts or pistachios)
TO SERVE
200 g (7 oz/¾ cup) Coconut yoghurt
(page 152)
1 cup any chopped fruit (such as apple, pear, peach or berries)
2 tbsp pepitas, toasted
Directions
1
In a large bowl, combine all the muesli ingredients. Cover and leave in the fridge overnight. In the morning stir through the yoghurt and top with the fruit and seeds.
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