Are you looking for a perfectly balanced breakfast option? The Raw Kitchen has come to your rescue with their delicious Bircher Muesli. Try it out yourself or pop in store to see what the fuss is about!
¼ cup (25g/0.9oz) walnuts
1½ cups (135g/4.8oz) gluten-free oats
¼ cup (40g/1.4oz) black chia seeds
¼ cup (40g/1.4oz) flaxseeds
¼ cup (35g/1.3oz) pumpkin seeds
¼ cup (35g/1.3oz) sunflower seeds
½ cup (85g/3oz) sultanas
1 cup (250ml) coconut milk
¼ cup (63ml) lemon juice
1 cup (250ml) filtered water
1 cup (150g/5.2oz) grated apple
6 Tbsp Berry Chia Jelly (see page 39)
Roughly chop walnuts and place in a large bowl. Add oats, chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, sultanas, coconut milk, lemon juice and filtered water and stir until well mixed. Make sure there are no chia seeds stuck to the bottom. Cover the bowl and refrigerate overnight (or for at least 6 hours) to set.
When ready to serve, mix in the grated apple and serve in bowls, each top with three tablespoons of Berry Chia Jelly.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.