Bircher Müsli Cereal
The original Müsli recipe is a mixture of raw foods developed around the turn of the 20th century by a Swiss physician named Maximilian Oskar Bircher-Benner. Dr. Bircher went against accepted medical practice of thoroughly cooked food being the healthiest to introduce a small bowl full of rolled oats and raw apple before most meals. My mother served a version of this Müsli during cold and flu season, to make sure we all got plenty of vitamins. I have changed the recipe into a grain-free and dairy-free version.
Source: Uta Birkmayer
Super easy
Fairly cheap
Preparation time
Cooking time
Ingredients
For 2 Person(s)
Topping
- 2 tablespoon(s) sprouted pumpkin or sunflower seeds
Recipe
- 1 cup(s) shredded unsweetened coconut
- 2 tablespoon(s) freshly ground flax seed
- 1 1/2 cup(s) unsweetened coconut or nut milk
- 1/2 cup(s) fresh organic berries (raspberries, blueberries, loganberries, etc.)
- 2 tart organic apples (such as Granny Smith), cored, but not peeled, and grated
- 1 cup(s) grated organic carrots
- 1 1/2 cup(s) fermented coconut yogurt
- 2 teaspoon(s) grade B maple syrup, optional (or stevia extract to taste)
- 1/2 cup(s) chopped sprouted walnuts
Bircher Müsli Cereal Directions
- The evening before place coconut flakes & optional flax seed into a bowl and cover with the non-dairy milk. Refrigerate.
- The next morning add grated apple, carrots, berries & yogurt and stir into a creamy consistency. If it’s too thick, add a bit of coconut milk; sweeten to taste and sprinkle with nuts and optional toppings.
- Enjoy!
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