Category, , , , , , , DifficultyBeginner

A great start to the day to keep you regular. Can be made in bulk and eaten as muesli or sprinkled over coconut yoghurt as a sweet after dinner treat. Mix up the fruit and nuts as you like.

Yields10 Servings
Prep Time20 minsTotal Time20 mins
Muesli Ingredients - SERVES 10
 ½ cup ground linseed
 ½ cup chia seeds
 ½ cup sesame seeds
 ½ cup pumpkin seeds
 ½ cup sunflower seeds
 ⅔ cup goji berries
 ⅔ cup cranberries *or any other dried fruit
To Serve
 100 g hazelnuts
 500 g grated apple
 700 ml nut milk * almond, macadamia etc or recipe to make it in my e-book
 10 tsp dried coconut
 10 tsp crushed almonds
 400 g sliced banana or stewed rhubarb
 10 tbsp coconut yoghurt *sugar free
1

Directions

To Serve

1. Combine muesli ingredients together

2. Grate apple into container and cover

3. Cover with nut milk & leave in fridge overnight. This will last up to 5 days

4. Serve with sliced banana, other ingredients and coconut yoghurt

Note - This can also be served with rhubarb. To make this grab a bunch of rhubarb, chop into pieces and cook in a pot of boiling water with honey and cinnamon.
Be careful not to overcook. Rhubarb can be stored in the fridge in for weeks.

Ingredients

Muesli Ingredients - SERVES 10
 ½ cup ground linseed
 ½ cup chia seeds
 ½ cup sesame seeds
 ½ cup pumpkin seeds
 ½ cup sunflower seeds
 ⅔ cup goji berries
 ⅔ cup cranberries *or any other dried fruit
To Serve
 100 g hazelnuts
 500 g grated apple
 700 ml nut milk * almond, macadamia etc or recipe to make it in my e-book
 10 tsp dried coconut
 10 tsp crushed almonds
 400 g sliced banana or stewed rhubarb
 10 tbsp coconut yoghurt *sugar free

Directions

1

Directions

To Serve

1. Combine muesli ingredients together

2. Grate apple into container and cover

3. Cover with nut milk & leave in fridge overnight. This will last up to 5 days

4. Serve with sliced banana, other ingredients and coconut yoghurt

Note - This can also be served with rhubarb. To make this grab a bunch of rhubarb, chop into pieces and cook in a pot of boiling water with honey and cinnamon.
Be careful not to overcook. Rhubarb can be stored in the fridge in for weeks.

Notes

Gluten Free Chia & Goji Bircher w Coconut Yoghurt
IngredientsDirections