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Sunday, 15 May 2016

Savoury Bircher Muesli

The first time I heard of savoury muesli was while we were on a stopover in the USA recently. In the food column of a local paper savoury muesli recipes were hailed as the latest trend and some recipes were included including a bacon granola which was sweet, salty and spicy! Outrageous!?

Once home I set to and created a savoury muesli recipe which is less salty and sugary, easier to put together and vegetarian.The result : my Savoury Bircher Muesli. I love the crunch that the celery adds and the freshness of the mint.

You don't have to soak it overnight, but do let it stand for about 10-15 minutes before serving. I like it for breakfast  drizzled with milk/almond milk or coconut water.
It will keep in the fridge for a day or two so you can  eat a spoonful when hunger pangs strike.
Or put a couple of spoonfuls on top of a cos lettuce leaf, add a slice of Japanese pickled ginger and roll up for lunch.

Ingredients:
2 stalks of celery finely sliced ( about 1/2 cup)
1/2 cup of grated apple (I used 2 large peeled Braeburn apples)
1/2 cup of Purebread Wild Oats Muesli ( this is a nice and crunchy organic muesli with a little honey)
the juice of 1/2 lemon
1/2 cup of full cream yoghurt ( Clearwaters cream top yoghurt is especially nice)
A small squeeze of wasabi paste (from tube)
2-3 tablespoons of chopped mint both to stir through and garnish

Method:
Mix all the ingredients except the mint together.
Stir half of the mint through just before serving and garnish with the remainder.

Variations

Add some dried fruit like raisins/cranberries
Sprinkle with toasted walnuts

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