Date & Walnut Bircher Muesli
Autumn has certainly made its presence felt, and I find myself naturally swapping my smoothies and sleeveless numbers for birchers and sloppy joes. So, I was over the moon to try this simple but scrumptious recipe shared with me by the awesome Penni at A Method of Cookery (Penni is a Tasmania based wellness coach and chef!).
As outlined in my Big Batch Bircher Muesli post, Swiss nutritionist, Dr. Bircher-Brenner was the inventor of Bircher Muesli and believed that the raw, natural ingredients were essential to health and healing. The grated apple in the muesli, for example, is choc-full of awesome vitamins and minerals, not to mention adding some chopped seasonally fresh fruit on top for a nutritious sensation! I’m not overselling it, you’ll see …
The deliciously sweet and chewy dates kind of melt into the mixture overnight. They are easily digested and contain lots of fibre and nutritional goodness which protect our eyes, skin and mucus membranes, and from certain types of cancer. The crunchy walnuts soften in the mixture overnight, and add a lovely subtle texture to the bircher once soaked.
In a nutshell (pun intended), the Omega 3s found in walnuts help us in all sorts of ways, such as protecting against heart disease and cancer, and even mental illness.
- 1 Apple
- 50g of Medjool Dates
- 75g of Walnuts
- 100g of Rolled Oats
- 200g of Natural Yoghurt
- ½ tsp of Cinnamon
- 250 mL of Milk (your preferred type)
- rate the apple into a mixing bowl
- Finely chop the walnuts and dates, adding to the apple
- Add the remaining ingredients, mixing very well to combine
- The mixture should be very wet as the oats absorb moisture over night
- Serve with a 1/2 tsp of raw honey/maple syrup and more milk if required
- Extra chopped dates, walnuts and dried apricots
- Fresh fruit
- Extra milk
- Drizzle of Canadian maple syrup
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