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.

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

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


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

1 comment:

  1. wow, sounds delicious and very creative, definitely gonna try my hand on it, thanks for sharing