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 tablespoon ground flaxseed
2 teaspoons chia seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon goji berries
1 tablespoon cranberries
60 - 80 ml orange juice or almond milk
1 tablespoon Healthy Chef Protein
1 large grated red apple with the skin
2 tablespoons natural organic yoghurt / coconut or a little extra almond milk to serve
- Soak the flaxseed, chia seed, sesame seed, pumpkin seed, goji, cranberry and sunflower seed in the orange juice or almond milk for at least 1 hour or overnight in the fridge.
- The next day mix through the protein - this will help nourish healthy skin and hair as well as boost your immune system.
- Add the grated apple and fresh seasonal fruit.
- Fold through the yoghurt if using or enjoy with extra juice or milk + fresh fruit.