Recipe extracted from Every Day by Emma Galloway
This bircher muesli is the perfect make-ahead meal. It is a grain free riff on the original recipe by Swiss physician and pioneer nutritionist, Maximilian Bircher-Benner. With the goodness of coconut yoghurt, protein-rich chia, toasted hazelnuts and orange, it’s packed full of flavour and is super-quick and easy to make. If you’re fine eating dairy, use thick plain yoghurt instead of coconut.
Ingredients
250ml (1 cup) plain coconut yoghurt
250ml (1 cup) orange juice (ideally freshly squeezed)
70g (1 cup) shredded coconut
75g (½ cup) almonds, lightly toasted (see NOTE) + roughly chopped
75g (½ cup) hazelnuts, lightly toasted (see NOTE) + roughly chopped
2 tablespoons chia seeds
1 teaspoon vanilla bean paste/extract
finely grated zest of ½ orange
2 apples, finely grated
orange segments, extra coconut yoghurt, sliced apple + toasted nuts, to serve
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Method
Combine coconut yoghurt and orange juice in a bowl. Add shredded coconut, almonds and hazelnuts (reserve a few for the top, if desired), chia seeds, vanilla and orange zest and mix well. Cover and place in the fridge for at least 4 hours, or preferably overnight. To serve, stir through grated apple, spoon into bowls and top with orange segments, extra coconut yoghurt, sliced apple and reserved toasted nuts, if using.
Without the apple added, the bircher muesli will store in the fridge up to 4 days.
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NOTE: To toast nuts, spread onto a tray and cook in a preheated oven at 180°C (350°F) for 8–10 minutes, or until lightly browned. Rub the skins off the hazelnuts before roughly chopping.
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Emma Galloway (Te Ātihaunui a Pāpārangi, Ngāti Raukawa ki te Tonga) is the bestselling author of My Darling Lemon Thyme and A Year in My Real Food Kitchen.
She’s also a former chef, photographer and creator of the award-winning food blog My Darling Lemon Thyme. Her work has appeared on Oprah.com and Food52 and in The Guardian, among others.
She was the recipient of the Tui Flower Award for Best Recipe Writing at the 2019 NZ Food Media Awards. She writes and takes photographs for a regular column in Cuisine magazine and lives in Raglan, New Zealand, with her husband and two children.
