|frosty raspberries atop of tangy bircher museli|
Have you ever passed a recipe on that then came back to you added-to, improved or evolved? I have a few times. I love it when that happens. Like this bircher museli recipe. I gave my friends the cashew cream recipe I learnt from my church vegetarian cooking class with my side-note option for the excess pear juice to be used to soak oats for bircher museli. And that is basically as far as I took it with my bircher museli, apart from a spoon of yoghurt and perhaps fresh banana or berries, but usually just the oats.
Julie and Fraser took it a giant step further and created the most delicious bircher museli I have ever tasted and it is completely vegan!
one quantity of cashew cream
reserved juice of the pears
Juice of 2 oranges (plus a little pulp)
approx 2.5 cups of quick oats
1. Using the pear juice and orange juice, soak quick oats overnight in the fridge.
2. Add the cashew cream to the soaked oats and mix through thoroughly.
3. Add chunky-chopped fruit such as kiwi, bananas, strawberries, pineapple etc.
If this is a little rich for you, then you can reduce the orange juice to one orange and add a little water. I also find that keeping back a few tablespoons of cashew cream is ok too (plus it means I have a small stash to drizzle over cake or fruit another time)
And voile! there you have it. You have to try it. Well, no, you don't have to do anything but I do reckon that this is the best bircher museli I have ever tried and my hubby thinks so too (not to mention the fact that my 3yo keeps asking for the 'cold porridge' every morning!). Perhaps you can try adding seeds or coconut. Go on, do it and tell me what you think.