Gluten & Dairy Free Bircher Muesli
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
The night before, combine everything, except the coconut yoghurt, in a bowl. Cover and refrigerate overnight.
When ready to eat, stir in the coconut yoghurt and a tablespoon more almond milk if the mixture is a little too dry.
Serve with some more coconut yoghurt, banana, berries and a drizzle of honey!