Meet Mal, the coolest designer in the universe and mastermind of the most mind-blowing gluten free muesli in Bondi and beyond. Mal worked with me on creating the Bondi Baker website and he resonates everything that is inspiring about being creative, talented and driven. Check out his rock-it-all-out recipe for best ever Bircher Muesli below and enjoy every bite of this wholesome kick of goodness! BB xxxx
Bircher muesli is an awesome start to the day for me. I just make up a big batch on Sunday night and this can see me through the week. I’m usually pretty loose with the measurements and like to throw ingredients in based on what's available in my cupboard at the time. The basic recipe makes it pretty low GI as well as high in protein so this slow burn breaky easily keeps me feeling full until lunchtime.
1 cup (150g) cooked quinoa
1 cup (90g) rolled oats
½ cup (50g) mixed nuts, roughly chopped
½ cup (50g) sunflower seeds
3 tablespoons of Chia seeds
½ cup (50g) mixed dried fruits, such as craisins and blueberries
1 apple, cored and grated
1 teaspoon of cinnamon
½ cup Inca Berries
1½ cups organic apple juice (fresh if possible)
½ cup Greek-style yoghurt
100g defrosted frozen mixed berries
2 tablespoons clear honey/rice malt syrup
The Bondi Baker Method
Step 1- Place the oats, quinoa, nuts, dried fruits, chia seeds, grated apple, cinnamon, apple juice and yoghurt in a bowl. Stir well until evenly combined and set aside to soak for 4 hours or overnight.
Step 2- Defrost the berries and scatter on top with a drizzle honey or rice malt syrup as well as a good dollop of yoghurt.