I discovered a bircher muesli whose taste appealed with its whole almonds and berry coulis at a little café in the Melbourne airport. If I have a morning flight, I try to arrive early to buy a wee glass jar and eat a leisurely breakfast. Last week, however, while I was savouring its flavours, I glanced at my phone and realised it was time for my flight’s boarding call, and regrettably left a quarter filled jar on the table. Next time, I’ll plan extra time.
The favourite part of my bircher muesli, besides the tart kick then sweet apple flavour, is the soft crunch of soaked almonds and the acidic berry coulis. When guests come for brunch, I often whip up a coulis using whatever fruit is in season, which is why I’ve listed a number of fruits that are suitable.
If you’re like me and leave only enough time to get ready every workday morning, then this perfect pot of goodness is a ready to go breakfast and will fill you for the day. With a wee bit of prep done the night before, this breakfast's a real time saver. Even better, make extra servings if you don’t mind a repeat the following morning.
· Apples are extremely rich in important antioxidants, flavanoids, and dietary fibre
BIRCHER MUESLI W FRUIT COULIS
V, GF, DF, SF
1 cup rolled oats, GF if needed
¼ cup raisins
¼ cup almonds (chopping is optional)
2 tablespoons white chia seeds
1 teaspoon orange zest
1 cup almond milk, or another nut/seed milk
2 tablespoons coconut yogurt
1 tablespoon rice malt syrup, to taste (I usually omit)
Grate the apples, including the skin into a bowl, add all the ingredients and stir to combine. Place into glass jars and store overnight in the refrigerator to allow the oats to soften and absorb the milk and yogurt. Bircher muesli can be eaten chilled or at room temperature on its own or with a few tablespoons of fruit coulis (see the recipe below), and extra toppings like fresh fruit and coconut flakes. Stored in a glass jar, the muesli will last up to 2 days in a refrigerator.
2 cups chopped fruit, like berries, apricots, plums, peaches, mangos (if frozen, thaw)
2 tablespoons coconut sugar (optional)
½ cup water
orange, juice and zest
Place fruit, coconut sugar and water into a saucepan over a medium heat, and bring to the boil, stirring often. Reduce to a low heat, and simmer for 8-10 minutes, stirring occasionally, until the fruit mixture is mushy and thickens. Remove from heat and stir in orange juice and zest. Allow to cool. Stored in a glass container, the coulis will last up to a week in the refrigerator.