I’ve been making a conscious effort to eat healthily but most importantly eat foods that keep me energised all day. Long days on set or at beautiful client weddings – coffee and a croissant just don’t cut it. This is so important when it comes to the wedding day breakfast, for all the bridal party. So I’ve decided to start a new series showing you simple recipes that you can prepare in advance from leading chefs and nutritious food companies. Today the amazing, award-winning Daylesford are sharing their quick recipe for a bircher muesli packed with superfoods. And I’ve made it myself too, check out my Instagram for the results!
TRADITIONAL BIRCHER MUESLI WITH GOJI BERRIES & SEEDS
Serves 2
Bircher muesli was first developed by Dr Maximilian Bircher-Benner, a Swiss doctor who wanted to create a perfectly balanced breakfast and believed wholeheartedly in increasing one’s intake of raw foods. That isexactly what he did, and almost 150 years later we are still enjoying this nourishing creation for breakfast.
If you are someone who lives life in a hurry, Bircher muesli is exactly the sort of recipe that you need. You can prepare it in bulk and keep it in the fridge for a quick and delicious morning fix. You will also find that over time, it develops a delicious natural sweetness.
You can use a whole array of nuts and seeds, dried and fresh fruit to create sweetness and texture but this traditional Bircher muesli recipe is one that we truly love at Daylesford.
Ingredients:
100g rolled oats
20g Brazil nuts
8g pumpkin seeds
6g sunflower seeds
20g sultanas or raisins
8g goji berries
7g chia seeds
220g almond, hemp or cows milk
70g organic yoghurt
½ a grated apple
Method:
Toast the oats, brazil nuts flax, pumpkin and sunflower seeds in the oven for 6-7 minutes or until lightly golden. Remove from the oven and set aside to cool before transferring to a bowl. Add the sultanas, goji berries, chia seeds and milk and combine. Leave to stand overnight as this will allow for the Bircher to develop a lovely natural sweetness.
In the morning, stir through the yoghurt and grated or chopped apple. Divide between bowls and serve with fresh berries and chopped mint.
I made the muesli last night and added some little twists, coconut found in the larder and pomegranate seeds. So you can totally make it your own, designed to suit your tastes and even better batch make it in advance. Who says it’s hard to stay healthy! Enjoy and watch out for more wedding day breakfast recipes coming soon.
For more healthy but delicious recipes head to – Daylesford
