INGREDIENTS
Main
jumbo porridge oats (use certified gluten-free oats if possible)
200g
grated apple
160g
raisins
48g
apple juice
240ml
coconut yoghurt
120g
cinnamon
2g
lemon juice on apple
10g
Topping
Acai puree (we recommend Sambazon)
55g
hazlenuts, toasted and peeled
24g
METHOD
Soak the oats overnight in apple juice, grated apple + raisins.
Next day stir the mix to loosen adding the cinnamon + yoghurt.
Toast the hazelnuts by placing them on a baking tray and baking for about 10 minutes, stirring every 5 minutes or so to avoid burning them.
Once they are toasted let them cool and then rub with a clean tea towel to take the skin off, or this can be achieved by tipping them in a colander and rubbing gently. Crush lightly.
Divide the bircher into the 4 bowls and top evenly across with the Acai puree and roasted hazelnuts.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 219g serving
% RNI
Energy kJ
720
8%
1576
18%
Energy kcal
171
8%
375
18%
Fat
5.4g
7%
11.9g
17%
Med
Saturates
1.1g
5%
2.4g
12%
Low
Total sugars
10.0g
11%
22.0g
24%
Med
Salt
0.11g
1%
0.23g
3%
Low
Protein
4.9g
-
10.8g
-
Carbohydrates
25.1g
-
55.0g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
