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SPICED FEJOA & APPLE BROWN RICE BIRCHER

Eleanor Ozich BREAKFAST

Surprisingly light and delicious, this bircher breakfast is fantastically simple to make, one that can even be prepared the night before. In this recipe, I have used brown rice flakes instead of the traditional oats for a nourishing and wholesome gluten free version. The addition of a little spice, fejoas and grated apple makes for a delicate yet delightful breakfast.


½ cup brown rice flakes
¾ cup milk of your choice*
½ cup shredded coconut
1 apple, grated
2-3 fejoas, flesh scooped out and roughly chopped
½ tsp ground cinnamon, plus a little extra for sprinkling

To serve:
Honey, maple or brown rice syrup to sweeten (optional)
A handful of silvered almonds, or crushed nuts of your choice

In a medium sized bowl, jar or container, add all of the ingredients. Mix until well combined and then place in the fridge overnight, or for at least 1-2 hours.


To serve, add a little honey, maple or brown rice syrup to sweeten if you like, although I find the addition of fruit is enough for me.

Top with a little fresh fruit, a scattering of nuts and an extra dusting of cinnamon if you desire.

Serves 1.

 



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