BIRCHER MUESLI BOWLS

PREP + COOK TIME 25 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 6

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegan -

Bircher muesli was cre­ated at the turn of the cen­tury by a Swiss doc­tor who es­poused eat­ing a diet of 50 per cent raw foods for good health.

3 cups (750ml) al­mond milk 1 ta­ble­spoon or­ganic green tea leaves

with co­conut (see tips on page 76) 1 cup (90g) rolled oats

½ cup (100g) quinoa flakes 2 ta­ble­spoons black chia seeds 2 medium red ap­ples (300g),

grated coarsely

2 ta­ble­spoons pure maple syrup 1 medium red ap­ple (150g), ex­tra,

sliced thinly

¼ small pa­paya (165g), seeds re­moved, peeled, cut into 1cm-thick slices, then 3cm stars ½ cup (80g) nat­u­ral or ac­ti­vated

al­monds, chopped coarsely

¼ cup ed­i­ble flow­ers

1 Heat milk in a medium saucepan un­til al­most sim­mer­ing. Re­move from heat. Stir in tea; stand for 5 min­utes. Strain mix­ture over a large heat­proof bowl; dis­card tea leaves.

2 Add rolled oats, quinoa flakes, chia seeds and grated ap­ple to bowl; stir to com­bine. Cover; re­frig­er­ate for 3 hours or overnight.

3 Be­fore serv­ing, driz­zle maple syrup over bircher muesli; top with sliced ap­ple, pa­paya, al­monds and ed­i­ble flow­ers.

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