Sunday, October 5, 2014

Make your own bircher muesli

Like many vegetarians, I have more than a passing interest in nutrition. One blog that I found myself returning to again and again is Limes and Lycopene, the blog of Sydney nutritionist and food writer Kathryn Elliot, Kathryn's blog contains a plethora of information and practical advice on eating well in a busy life. Two of the best things I have learnt from her blog and applied in my life are the 50/25/25 rule and her recipe for muesli.

I waxed lyrical in a previous post about my love for Nut Roasters, the source of much of my pantry. This muesli is one way I put their dried fruits, seeds and nuts to good use. I enjoy mine topped with Jalna yoghurt.

Bircher muesli

Makes approximately 18 servings of 75g

6 cups rolled oats
2 cups puffed brown rice
1.5 cups almonds
1 cup golden raisins
1 cup chopped dried apricot
1 cup chopped dried apple
3/4 cup sunflower kernels
3/4 cup pepitas
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg

In the largest bowl you have (in my case, a giant plastic punch bowl), combine all ingredients.

Store in an airtight container.

No comments:

Post a Comment