This recipe for breakfast Bircher Museli over at Petite Kitchen caught my eye recently, so I made some last night and this morning it was delicious!
I quite often buy a gold pineapple & slow bake the pieces in the oven when I'm cooking other things.
I saved a cup full of pineapple chunks to make this muesli.
1 cup of fresh pineapple blended with 1/2 yogurt, milk kefir or coconut milk
I like to use a stick blender- so easy.
Stir in a cupful of rolled oats,
2 tbsp chia seeds- either colour
1 tbsp of honey
1 tsp vanilla essence- homemade is good.
A pinch of salt
I also added a handful of chopped dried apricots
& a diced navel orange.
And...one more thing- 1/2 cup of fresh, shredded coconut that I get at our local Asian grocery- it's in the freezer.
I'm sure there are loads of other variations to try.
Stir well & pop in the fridge overnight.
Cover the bowl with beeswrap.
I like to fill pretty jars with museli & desserts- easy to store.
We served our Bircher Museli with fresh passionfruit & red clover petals.
Slow bake at around 120-130 degrees C for half an hour or so, then give the pineapple a stir & drizzle with a little honey & a sprinkle of cinnamon. Bake another half an hour until the flavours have concentrated & the fruit is just starting to turn golden & caramelise.
These keep for ages in the fridge.
Add a a large tbsp of honey
And half a lemon cut in to piece.
Fill the jar with boiling water- pouring it over the back of a spoon as you go so as not to crack the jar.
Put the lid on & stand for 24-48 hours.
Strain & pour in to 2 small Grolsch bottles, or other good flip top bottles.
Flip down & stand for another 48 hours at which point you will now have a delicious, naturally fermented effervescent drink. If it's not quite fizzy enough just close up the bottle again & leave for another day or so.
This is the basic idea here- although I know longer use the skins unless I know that the pineapple is organic- not overly like in New Zealand.
Katie
