Coconut Quinoa Breakfast Bircher
by: Vicky Reihana on
Bircher Muesli is so quick and very easy to make. Simply use a mix of your favourite seeds or gluten free grains. Mix together soak with milk, yogurt or nut milk. This is comfort food at its best! High in protein and very satisfying.
1 cup of quinoa seeds or flakes
2 cup of raw almonds
1 cup of almond-meal (or oats if not sensitive to gluten)
3-4 small organic apples
Frozen raspberries to serve
2 vanilla bean pods
1/2 cup of shredded coconut to serve
Wash seeds in a fine sieve before use. Boil 1 cup to 2 cups of water. As soon as seeds sprout take off the heat and put the lid on to absorb excess water. Fluff and separate with fork. Put to the side to cool. Or use quinoa flakes.
Peel and chop into small pieces and cook in pan with 1/4 cup of water until softened. Remove from heat and store in a container in the fridge.
In a large bowl mix quinoa and almond-meal together or oats. Add in almond milk until you get a smooth runny consistency. Scrape in vanilla from pods. Stir in 1-2 scoops of TVN Coconut Pea protein powder or Whey protein powder. You may need to add more almond milk to get a smoother consistency.
* Sweeten with raw honey or maple syrup
Store in the fridge in a container for the next few days. To serve top with a spoonful of stewed apples, raspberries and shredded coconut.