Gluten & Dairy Free Bircher Muesli

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Bircher Muesli use to be on repeat in my weekly breakfast rotation! I absolutely LOVE it! However, after being diagnosed with IBS, transitioning to a gluten-free diet and not tolerating apples or oats well, I stopped making my beloved bircher.

Recently, I’d been craving Bircher again, so I began experimenting and have finally found a combination that is so similar to my previous beloved Bircher, but its IBS-friendly and Gluten Free!

This recipe stores well in the fridge for up to 4 days, so I like to make a batch at the start of the week (just double or triple the recipe below) and have it on hand for a quick and easy breakfast on those mornings I’m short for time (aka. every morning..).

Ingredients (serves 1)

  • 1/3 cup rice flakes

  • 1 tbsp raw buckwheat

  • 1 tbsp shredded coconut

  • 1/2 tbsp chia seeds

  • 1 tsp pepitas

  • 1 tbsp raisins

  • 1/2 cup + 2 tbsp almond milk

  • 1 tsp honey

  • 3 vanilla stevia drops or 1/2 tsp vanilla essence

  • Sprinkle of ground cinnamon

  • 1 heaped tbsp coconut yoghurt

  • To serve: coyo, banana, berries, honey

Method

  1. The night before, combine everything, except the coconut yoghurt, in a bowl. Cover and refrigerate overnight.

  2. When ready to eat, stir in the coconut yoghurt and a tablespoon more almond milk if the mixture is a little too dry.

  3. Serve with some more coconut yoghurt, banana, berries and a drizzle of honey!

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