Ever since I first tried almond milk, I have had problems with it intermittently. It is very random and has nothing to do with how fresh it is, although I have noticed that I will most definitely have a tummy upset if the almond milk is a day old. But then again on other days, I am absolutely fine. Walnut milk, macadamia milk and pistachio milk (my favourite, there is a lovely recipe in my book) cause no issues whatsoever. Have any of you faced this?
It might officially be Spring in Australia. But it was a cold two degrees when I woke up this morning which kind of puts a dampener on my Bircher dreams. Not one to be fazed, I just enjoy it mid morning when the sun shows more promise and when I have already had a hot breakfast earlier. I love Apple Crumble as a flavour. I try to integrate it in my breakfast and dessert in all kinds of fun ways. Apple Crumble smoothies, jaffles and panacottas. But my most favourite way to enjoy this delicious fruit and spice flavour other than the crumble itself, is as a Bircher Muesli. Normally, I would make a run of the mill Bircher with apple juice and pot set yoghurt. This version that I share today has macadamia milk and completely omits the apple juice to drastically reduce the sugar content. It is still perfectly sweet which makes me wonder why we add all that apple juice in the first place. I have subbed coconut yoghurt for the regular yoghurt to make this vegan friendly. Set in jars, this will last in the fridge for 2-3 days (more if you don’t use nut milk but just a combination of juice and yoghurt). During workshop weeks like the present, this pre-prepared breakfast is a lifesaver.
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I absolutely adore Apple Crumble. My most favourite is a Chai Spiced Apple Crumble that graces my cookbook. I have tried Apple Crumble Smoothies, Apple Crumble Jaffles and Apple Crumble Panacottas. This time around the Apple Crumble makes a bowl of Bircher Muesli positively delicious with its abundance of texture and subtle spices. Mix, chill and be wowed at breakfast.
- 2 cups (180g) rolled gluten-free oats
- 1 cup (50g) shredded coconut
- 600ml macadamia milk
- 100g coconut yoghurt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 apples, cored and cut into matchsticks
- extra coconut yoghurt, to serve
- chopped pecan nuts and sunflower sprouts, to serve
- Place oats, coconut, nut milk, yoghurt, cinnamon and honey in a medium sized bowl. Mix well.
- Cover with cling film and ret in the fridge overnight or at least 6 hours.
- Top with apple and extra yoghurt to serve.
- Alternatively, divide bircher into 4-6 250ml lidded jars for breakfast on the go. Just top with apple and extra yoghurt to serve.
to make macadamia milk
- Soak 125g raw macadamias in water overnight. Discard the soaking liquid and place macadamias along with 1 litre cold filtered water and pinch of salt in the jug of a blender and process until smooth. Store in a glass bottle or jug (covered) in the fridge for up to 3 days. If you prefer your nut milk a tad sweet, add a tablespoon of rapadura sugar or maple syrup or date paste during the blending process. Macadamia milk usually doesn’t need to be strained as it blends quite fine and creamy.
I usually make my own macadamia milk. If I am pressed for time, I will buy this macadamia milk.
You can sub macadamia milk with any nut or soy milk.