Bircher Muesli – gluten & dairy free version

  Bircher Muesli – gluten & dairy free version  

This is my first post after refreshing my blog with a new blog template. Thanks to Parveen for a quick turn around which saved me from not killing my blog by fiddling around. New year, new begin, I have transferred all my old posts to  janetching.wordpress.com.

As some of you may have aware that I am in the path of attempting to eat less meat and to divert my diet to more plant-based. I started in mid-July 2013 with juicing and green smoothie, and have been able to go jogging regularly. The efforts are paid off, I am happier now after finally almost losing those stubborn extra pounds. However, it is too cold lately to keep up with jogging outside and drinking green smoothie. Therefore after long consideration, I have signed up in a fitness centre. Surprisingly, I am liking it, I am adding on some resistance training on top of the cardio-training. As for green smoothie, I am drinking much less recently due to the freezing cold winter. I am trying to keep drinking enough fluids which is my weakest link. But this has not stopped me from eating healthily. And today I want to share with you my other version of Bircher muesli inspired by Tibits, the popular vegetarian restaurant in Switzerland and London.

You can find my previous version of Bircher Muesli here which was posted in 2010. The main difference is that I am not using dairy milk but plant milk and have incorporated some superfood and the nice color immersed from the frozen raspberries.

DSC_0188

DSC_0191

Ingredients

Makes 2 bowls Ingredients:

  1. 1 cup 5 grains cereals
  2. 2 tbsp raisins (cransberries or other dried fruits)
  3. 1 cup coconut rice milk
  4. 1 tbsp soy cream
  5. 100ml coconut milk
  6. 2 tbsp finely shredded coconut
  7. 1 tbsp sunflower seeds, pumpkin seeds
  8. 1/2 tbsp ground flaxseeds
  9. 1/2 tbsp ground hemp seeds
  10. 1 tsp chia seeds
  11. 1 apple finely grated (choose the apple that is more crunchy)
  12. 2 tbsp low fat (bifidus) natural yogurt
  13. coconut chips
  14. 1 cup frozen raspberries, blackberries and blueberries
  15. honey (optional, if necessary)

Directions

  1. Soak the 5 grains cereals and raisins in the coconut rice milk and soy cream, cover and let it stand for at least several hours or overnight in the fridge.
  2. The next morning, peel and grate the apple and mix with the lemon juice to prevent the apples from oxidized and turn brown.
  3. Transfer the soaked grains mixture into a larger bowl, add in the grated apples, the natural yogurt, finely shredded coconut, ground hemp seeds, flaxseeds and mix well. Adjust the consistency with more coconut rice milk if it is too thick.
  4. Sprinkle some coconut chips as topping.
  5. Divide the muesli  in serving bowls and serve immediately.

 

Notes:

You can add some corn flakes just before serving for more crunchiness.

I have skipped banana in this version.

If you are not consuming all the soaked grains in one go, the remaining can be kept in the fridge for the next day but don’t add in the grated apples and other ingredients at this time point.

Enjoy!

Other Info

  Recipe Type : Breakfast
  Preparation Time : 00:15
  Cooking Time : 00:00
  Total Time :
  Yield : 2 bowls
  Rating :      

6 Responses

    • Janet Ching

      Thank you for supporting at all time !!! I am still trying out to get used to the new environment. Have a nice weekend.

    • Janet Ching

      Hi Emily, thanks for stopping by. Hope I am getting inspirations and motivation to blog again regularly.

Leave a Reply