Gluten-Free Bircher Muesli
By Teresa Cutter
What's great about it
This delicious breakfast was introduced by a Swiss physician Maximillian Bircher-Brenner for patients in his hospital. He believed that a diet rich in fresh fruit and vegetables was an essential part of healing. Traditionally the muesli was eaten with orange juice and not milk and the original recipe had far more whole fruit then grains. I love making my own Bircher style natural muesli from both whole oat groats, steel cut oats and rolled oats. For a gluten free or grain free muesli, I just substitute the oats for ground linseed and a little chia seed and soak for an hour or overnight as per the traditional recipe.
1 teaspoon ground flaxseed
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon cranberries or raisins
80 ml - 125 ml orange juice
1 grated red apple or pear with the skin
2 tablespoons Greek yoghurt or coconut yoghurt
Soak the flaxseed, sesame seed, pumpkin seed, cranberry and sunflower seed in the orange juice for at least 1 hour or overnight in the fridge.
Add the grated apple or pear.
Fold through the yoghurt and enjoy.