Sunday Mail - Body and Soul

BIRCHER MUESLI WITH STRAWBERRY, ALMOND & APPLE

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SERVES 4

Begin this recipe 1 day ahead.

200g rolled oats

2 red apples, skin on, grated,

plus extra to serve

1 tsp ground cinnamon

1 cup (250ml) cloudy apple juice

1 cup (280g) Greek yoghurt, plus

extra to serve

½ cup-1 cup (125ml-250ml) milk of choice 95g roasted almonds, chopped

STRAWBERRY PURÉE

250g strawberri­es, hulled,

plus extra sliced to serve

1 tbs maple syrup, plus extra to serve

Place the rolled oats, apple, cinnamon, apple juice and yoghurt in a bowl and mix well to combine. Cover with plastic wrap and refrigerat­e overnight.

For the strawberry purée, place the ingredient­s in a food processor and whiz until smooth.

Stir the milk through oat mixture until a desired consistenc­y. Divide among bowls and top with the extra yoghurt, almond, strawberry purée and drizzle with extra maple syrup if needed. Top with extra strawberri­es and grated apple to serve.

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delicious. on sale now See the February issue for more inspiratio­n from your favourite chefs

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