jumbo porridge oats (use certified gluten-free oats if possible)
Acai puree (we recommend Sambazon)
hazlenuts, toasted and peeled
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.
Per 219g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
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.