Bircher Meusli

This simple version of Bircher Muesli uses goat’s milk yoghurt as opposed to cream or full-fat yoghurt.

This is best served the day after making and lasts for several days.

1½ cups Oats

¼ cup Almond Slivers

¼ cup Organic Sultanas

4 finely sliced dried Apricots

¼ cup Organic Apple Juice

Juice ½  Lemon

1 cup grated apple or pear

1 cup goat’s milk yoghurt

Mix the oats and almonds in a bowl and stir through the apple juice, lemon juice and grated fruit.  Gradually mix in the yoghurt until the mixture is quite sloppy.  Cover and leave overnight.  Add more yoghurt in the morning if the mixture is too thick.

Store in airtight container in the fridge.

Serve with stewed apples, a dollop of cold yoghurt and blueberries and/or strawberries.

Adapted from ‘The Food Coach’ by Judy Davie

Homemade Gluten Free Toasted Muesli

Ingredients

1 cup Gluten Free Oats

1/4 Cup Quinoa

2 Tbs Black Chia Seeds

1/3 Cup Sunflower Seeds

1/3 Cup Pine Nuts

1/3 Cup Pepitas

1/3 Cup Shredded Coconut

1/2 Cup Chopped Raw Almonds

1/3 Cup Maple Syrup

Honey to coat

1/3 Cup sliced Apricots

1/3 Cup sliced Crimson Raisins or Cranberries

1/3 Cup Sultanas

4 or 5 Sliced Dried Figs

Method

Step 1

Combine dry ingredients:  Oats, Quinoa, Chia Seeds, Sunflower Seeds,Pine Nuts, Pepitas, Shredded Coconut,and Chopped Raw Almonds

Step 2 Add to the above mixture

1/3 Cup Maple Syrup

Mix thoroughly

Step 3

Line baking tray with baking paper

Spread the above mixture to cover tray

Drizzle with Honey to coat

Step 4

Bake at 180˚ Celcius for 20 minutes.  Check after 10 minutes, and mix around to prevent burning.

Step 5

In the meantime prepare dried fruit which is to be added to the baking tray

Apricots, Crimson Raisins or Cranberries, Sultanas, and Sliced Dried Figs

Step 6

Remove tray from oven when dried mixture is showing some colour and some of the moisture has dried out.  This is usually after 20-30 minutes.

Top with fruit mixture and mix with the grainy mixture.  Sprinkle with Cinnamon.

Step 7

Return tray to oven and bake another 10 minutes, watching and turning so that the fruit does NOT burn.

Remove from oven.  Cool on bench, then store in an airtight container.  Will keep for at least 2 weeks.