Savoury Bircher Muesli
March 16, 2018
The first time I heard of savoury muesli was while we were on a stopover in the USA recently. In the food column of a local paper savoury muesli recipes were hailed as the latest trend and some recipes were included including a bacon granola which was sweet, salty and spicy! Outrageous!?
Once home I set to and created a savoury muesli recipe which is less salty and sugary, easier to put together and vegetarian.The result : my Savoury Bircher Muesli. I love the crunch that the celery adds and the freshness of the mint.
You don't have to soak it overnight, but do let it stand for about 10-15 minutes before serving. I like it for breakfast drizzled with milk/almond milk or coconut water.
It will keep in the fridge for a day or two so you can eat a spoonful when hunger pangs strike. Or put a couple of spoonfuls on top of a cos lettuce leaf, add a slice of Japanese pickled ginger and roll up for lunch.
Directions
1Mix all the ingredients except the mint together.
2Stir half of the mint through just before serving and garnish with the remainder.
3VARIATIONS:
4Add some dried fruit like raisins/cranberries
5Sprinkle with toasted walnuts
Ingredients
2 stalks of celery finely sliced (about 1/2 cup)
1/2 cup of grated apple (I used 2 large peeled Braeburn apples)
1/2 cup of Purebread Wild Oats Muesli
1/2 cup of full cream yoghurt (Clearwaters cream top yoghurt is especially nice)
A small squeeze of wasabi paste (from tube)
2-3 tablespoons of chopped mint both to stir through and garnish
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