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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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