Everybody knows how much I love bircher muesli, I just can’t get enough of the stuff! It’s such a great way to start the day and will lead you feeling full and energised to tackle the day ahead. This version here is also really beautiful, and we all know that beautiful food tastes more delicious!
I’ve used homemade almond milk here as it is much creamier and more luxurious than what you can buy in the shops, and it’s just so simple to make. If you don’t know how to milk an almond, here’s how. (And no you will not need a milking stool..)
Homemade Almond Milk
Take 1 cup of raw almonds and pop them in a bowl and cover with water. Leave to soak overnight. Soaking the nuts will make them gorgeously plump and juicy.
Then, in the morning, drain the plumped up almonds and pop them in the food processor/blender along with 3 1/2 cups of fresh water. Blend for about 4 minutes until the almonds are broken into tiny little pieces and the water has turned milky in colour.
Add a couple of Medjool dates, a teaspoon of vanilla and a teaspoon of agave. Now blend again.
Place a fine mesh sieve over a bowl and lay a piece of cheese cloth, or thin clean tea towel (OR a fancy special nut bag if you have one) inside the sieve. Now pour and scrape your almond mixture into the cloth . Gather up the material and twist to close it and give it a really good squeeze. (You can now get rid of the sieve – that was just there to make filling the cloth easier!). Keep squeezing until you have got all of the liquid from the almonds. Then pop the milk into the fridge, ready to make your bircher muesli, or to excite your morning cup of tea!
- 150g gluten free oats, or normal oats if you aren't an enemy of gluten
- 500g almond milk, homemade preferably, if not then this one is the best of the shop bought
- agave syrup to taste
- 200g raspberries
- chopped coconut and pomegranate
- Simply pour your oats into a bowl and cover with the almond milk.
- Tip your raspberries onto a board and smoosh them with a fork until they are lovely and mashed. Then add these to the oats and give it a good stir.
- Add a drizzle of Agave and taste, add more if necessary.
- Now cover and pop in the fridge overnight so that the oats can get gorgeously plump and soak up the almond milk.
- In the morning, add a little more almond milk if necessary to loosen it and taste again to check the sweetness. Scoop into bowls and serve with chopped coconut and a sprinkling of pomegranate pearls... Heaven.