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A plain brown package arrived in the mail last week. Inside, the first three hundred and four pages of an incorrect manuscript that is my next cookbook.
The words, photos and recipes have been collected into a small package that has been my passion project for the last two years. What a thrill to have the unbound pages in my hand.
I’ll be introducing you to the cookbook and sharing the cover soon, as well as taking a look at the recipes to come, but for now, I need to grab a pencil, turn upside down, and focus on these final corrections. before it goes to print. Things might calm down a bit here on the blog in January, but I’ll be back before you know it, along with more stories, ideas, and recipes.
But for now, let’s share the Apple and Almond Bircher Muesli breakfast with winter berries.
My mom had a copy of Jill Dupleix when she was a kid, and I must have made every recipe in the book, as well as memorizing a lot of Jill’s famous cooking mottos, like learning from our mistakes, refusing to buy anything called instant. , and no apologies, ever. . for our food
Jill introduced my 11-year-old self to the joy of starting the day with a bowl of birch muesli topped with yogurt and grated apple. It’s a breakfast bowl I’ve made several times in days past, customizing it with whatever I have on hand in my pantry and fruit bowl. And it never goes out of style.
Today I sweeten it a bit with maple syrup and add some chia seeds for those Omega 3s. I use almond milk because I can’t digest regular milk anymore, but I don’t have a problem with cultured yogurt and I add a little of the usual a few tablespoons of oatmeal.
Toppings include toasted pecans, coconut kernels, and potato chips, as well as plenty of seasonal fruit. I love sliced blueberries paired with pomegranate or thinly sliced tart green apple with chopped persimmon.
If you’re looking for a fresh and nutritious breakfast that’s also quick to whip up, mix up a jar of birch granola today. It’s made the night before, making it an absolutely no-brainer morning.
One final tip: try toasting the oats and coconut before mixing in the granola for a fresher take on the usual bowl of oatmeal.
Apple and almond muesli with winter fruits
Course: breakfast and brunch
Preparation time: 10 minutes.
Total time: 10 minutes
Servings: 4 people
- 1 cup of rolled oats
- 1/4 cup unsweetened grated coconut
- 1 tablespoon chia seeds
- 2 teaspoons ground flax
- 1 pinch of fine sea salt
- 3 tablespoons of currants
- 1 1/4 cups almond milk or milk
- 1 cup plain yogurt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup, plus more for serving
- 1 large Granny Smith apple
- 1/4 cup sliced toasted almonds
- sliced blueberries
In a medium bowl, mix the rolled oats, coconut, chia, flax, salt, and currant.
Pour in milk, yogurt, vanilla, and maple syrup. Stir to combine.
Cut the apple in four and remove the core. Grill, skin and all, on the large side of a grater. Add the grated apple, along with the juices, to the muesli.
Mix the muesli well, then transfer to a jar and refrigerate overnight or up to 3 days.
To serve: Pour about 1½ cups of muesli into a bowl. Decrease with a little milk or a tablespoon of yogurt if you wish. You don’t want the texture to be like glue, but more like mush.
If desired, drizzle with an additional teaspoon of maple syrup and sprinkle with some toasted almonds.
Pile the bowl of muesli with about a cup of winter berries: sliced cranberries, pomegranate arils, sliced persimmons, or chopped apple. Have fun at the same time.
eat in season
Our blog group is back and a new year of seasonal recipes begins. Check out the January Seasonal Product Guide on Vintage Mixer and our original creations below.
Letty’s Kitchen Tangerine Julius Healthy Smoothie
Aged leek and turnip soup
Floating cornmeal cake with olive oil and grapefruit and fennel
Healthy Seasonal Recipes Spicy Sweet Potatoes with Mint and Coconut Curry
Herb Garlic Squash Craft from Her Likes Food
JoyFoodSunshine Sweet Potato Crusted Peanut Butter
Raw Brussels Sprout Salad with Harissa Vinaigrette for the Domestication Project
Winter Cauliflower Rice Bowl with Johnsonia Coffee Cranberry Mustard Sauce
Panna Cotta Meyer Lemon Cocco from Kitchen Confidante
Flavor the Moments Orange Maple Teriyaki Salmon Bowls