February 21st, 2009


Funky Bircher Muesli

Breakfast is the most important meal of the day. Oats and whole grains are perfect as they release energy slowly. The attraction for this recipe is that there is no added sugar as the fresh and dried fruits supply natural sweetness and the nuts and seeds give it a lovely bite. We are so used to eating refined foods that we hardly chew our food properly, this recipe will ensure that you chew each mouthful more than once. This funky Bircher muesli recipe is ideal for when you would like to show off or just want to make breakfast fun.

I add  fun to breakfast with the Mango and Blackcurrant Espuma; using an old fashioned cream gun you can create dairy free foam that is easy, fun and funky. By adding air into the fruit puree it will not only double the volume but it will also expand the flavour, it tastes so much more intense and you do not need much for maximum impact. Now that’s funky business!

  • 100g rolled oats
  • 125ml fresh apple juice
  • 150g natural yoghurt (replace the yoghurt with fruit juice for dairy free)
  • 40g golden sultanas
  • 30g pumpkin seeds
  • 30g toasted flaked almonds
  • freshly grated nutmeg
  • ½ tsp ground cinnamon
  • 1 apple, variety of your choice
  • pinch of salt

Wash and core the apple.Do not remove the apple skin. Grate the apple on the course side of the grater. Weigh out the rest of the ingredients into a large mixing bowl with the apple, mix well and transfer the Bircher muesli to a clean air tight container.

Refrigerate the Bircher muesli over night. When you are ready to serve stir the mix, if it is too thick as the oats would have absorbed the liquid, add more fruit juice to let it down to the thickness that you like.

To serve garnish with the espuma of your choice; the Bircher Muesli can be kept for up to three days in a clean airtight container.

espumaMango OR Blackcurrant Espuma
  • 250ml Fruit puree of your choice
  • 1 leave of gelatine

This recipe is easy to make but just as easy to get wrong. If you follow the following guidelines there is no reason for a disaster. Ensure that you use 100% fruit puree, smooth with no seeds. The seeds will block the cream whipper and you might need to throw it away. Do not use vanilla seeds, it also block the cream whipper as I have discovered. If you did add water to the fruits to make it in to a puree make sure that you do not make it too runny, the thicker the concentrate the better. Taste the fruits, if you need to add sugar use icing sugar. Most importantly pass the puree through a fine sieve.

Soak the gelatine in cold water and dissolve, add the dissolved gelatine to the puree, gently heat to incorporate, do not boil the puree. Pass the puree through a fine sieve and pour into the clean cream whipper.

Let the puree cool completely, place the lid on tightly and charge with 2 gas charges. Shake vigorously and let the fruit espuma rest for about 15 minutes.

Once you are ready to use the espuma, shake the cream whipper vigorously and press the trigger to squirt the fruit foam on top of the Bircher Muesli.

Makes approximately 6 x 100g portions

Food Fanatics Tips
If you wish to make this recipe vegetarian, substitute the gelatine for a vegetarian substitute such as vege-gel.

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