Bircher Muesli: a very quick brekkie

My first encounter with Bircher Muesli was at a hotel breakfast buffet: it was strangely more-ish.  Since then, I cannot resist having a bowl when I see it in the buffet line.

As much as I enjoyed it, I never thought of making it myself, until I saw it in Deliciously Ella: Every Day.  I couldn’t believe it was really that simple.  Till I tried it.  It is.

  • 1 apple
  • 45g rolled oats
  • 40g raisins (I used cranberries because I ran out of raisins)
  • 15g sunflower seeds
  • 1 Tbsp chia seeds
  • 125ml plant-based milk (I used almond milk)
  • 1 tsp maple syrup, date syrup or honey (optional – I omitted)
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Chopped (instead of grated) apples mixed with the other goodies.
  1. Grate the apple into a bowl (I chopped mine into small pieces).
  2. Add all the other ingredients & stir together.
  3. Place the mix in an airtight container and leave in the fridge for about 6 hours to allow the oats to soften & absorb the milk. You can continue to store in the fridge for up to 3 days.
  4. Restore to room temperature before serving.
  5. Top with fruit and nuts.

Note: if you want an extra creamy muesli, add 1 Tbsp of coconut yogurt or plain yogurt before serving.

This recipe is meant for 1 serving, but I ate it over 3 brekkies.  Maybe it stretched further because I added more fruit & nut on top of it.

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More fruit (frozen blueberries) & seeds (pumpkin) on top of the Bircher Muesli.

 

 

Quinoa & Ginger Porridge

One of my favourite bedside books is Deliciously Ella: Every Day.  I flip through it often, drooling over the beautiful photos, and dreaming of which recipe I will make.

One of my favourite brekkies is steel-cut oats, cooked in water (not milk), then topped with all sorts of fruits & nuts.  A close second for a breakfast bowl is rolled oat porridge, also topped with fruit & nut.   I decided I would do something different and try quinoa as a base for my brekkie bowl. Continue reading “Quinoa & Ginger Porridge”

Vegan Peanut Butter Cookies, done 2 ways

Continuing my quest for better than non-vegan vegan goodies, I rejigged the recipe for  Peanut Butter Cookies from one of my mostly vegan sites, MyCaliforniaRoots to suit the 2 different tastes of Older & Younger Daughters.  Although our last attempt was pronounced a success, Older Daughter loves her peanut butter cookies with cranberries.   So, we decided to mix up a batch, make them half plain, half with cranberries. Continue reading “Vegan Peanut Butter Cookies, done 2 ways”

Sweet Potato & Cranberry Cupcakes: vegan-izing a yummy morsel

About a month ago, Younger Daughter & I whipped up a batch of sweet potato & cranberry cupcakes which were surprisingly more-ish.

Knowing that the things we love to eat are also good for us is such a bonus!  For example, did you know that sweet potatoes are a good source of Vitamin C, which is great for all sorts of healthful benefits, including maintaining the skin’s youthful plasticity (I need all the help I can get in this department)?  They are also a good source of Vitamin D (contributes to bone health), iron (supports immune system), magnesium (promotes relaxation as an anti-stress mineral) and carotenoids (strengthens eyesight & boosts immunity). Continue reading “Sweet Potato & Cranberry Cupcakes: vegan-izing a yummy morsel”

Vegan Dragonfruit Cupcakes

Found this recipe while browsing through one of our all-time favourite cupcake books: Cupcakes with Attitude by Benjamin Wong.

Younger Daughter & I were so pleased with the bright pink batter, on account of the mashed red dragon fruit.  Sadly, the brilliant colour was baked away, and it became just yellow cake, although with a nice subtle flavour with the crunch of dragon fruit seeds. Continue reading “Vegan Dragonfruit Cupcakes”