Bircher Ap­ple Muesli

Irish Examiner - Weekend - - Food -

This is right up there with por­ridge as the best and most nour­ish­ing break­fast ever. It’s also su­per-de­li­cious, can be made in min­utes, even when you are semi-co­matose in the morn­ing.

Serves 4

110g grated dessert ap­ple (prefer­ably Worces­ter Per­main or Cox’s Or­ange Pip­pin) or fresh straw­ber­ries, rasp­ber­ries, lo­gan­ber­ries, tay­ber­ries – all are su­per de­li­cious in this recipe. 3 heaped ta­ble­spoons or­ganic rolled oat­meal (Quaker Oats) 6 ta­ble­spoons wa­ter 1 tea­spoon or more of honey, de­pend­ing on the tart­ness of the fruit

1 ta­ble­spoon of chopped al­monds (peeled, op­tional)

Mea­sure out the wa­ter into a bowl and sprin­kle three ta­ble­spoons of oat­meal on top. Let the oat­meal soak up the wa­ter while you grate the ap­ple. A stain­less steel grater is best for this job, use the largest side and grate the ap­ple coarsely, skin and all. I grate through the core, but watch your fin­gers when you are com­ing close to the end, pick out the pips and dis­card. Stir a tea spoon­ful of honey into the oat­meal and then stir in the grated ap­ple, and al­monds if us­ing. Taste, if it needs a lit­tle more honey add it, this will de­pend on how much you heaped up the spoon ear­lier on and how sweet the fruit is.

Serve with cream and soft brown sugar.

Black­berry and Ap­ple Muesli

A few black­ber­ries are de­li­cious added to the ap­ple muesli in au­tumn.

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