July 7, 2017
I am always on the lookout for recipes that are healthy, have simple ingredients, and are easy/quick to make. I love this recipe (courtesy of The Candida Diet) because it’s a great breakfast for those in a hurry, you can store it for a couple of days meaning you don’t need to “cook” in the morning, and it’s super healthy – though I do recommend swapping out stevia for a more natural sugar like maple syrup or raw honey. Personally, I like to add pumpkin seeds (they’re a great source of zinc, which is deficient in many people) and I will always add the vanilla!INGREDIENTS FOR MUESLI MIX
- 1½ cups unsweetened coconut flakes
- ½ cup nuts such as macadamia, hazelnuts, almonds, pecans or walnuts
- 2 Tbsp. chia seeds
- 2 Tbsp. raw pumpkin seeds or sunflower seeds
- ½ tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. fresh grated nutmeg (optional)
- Pinch of salt
INGREDIENTS FOR EACH SERVING
- ½ cup Bircher Muesli
- ½ cup coconut milk
- Dash of alcohol vanilla (optional)
- 2 to 3 drops liquid stevia (optional)
- Squeeze of lemon juice
- Plain, probiotic yogurt (optional)
DIRECTIONS FOR MUESLI MIX
- In a medium bowl or a container with a tightly fitting lid, add coconut flakes, macadamia nuts, chia seeds, pumpkin seeds, cinnamon, ginger, nutmeg and a pinch of salt, mix well.
- Store muesli ingredients in a container with a tightly fitting lid for a day or two to let the flavors develop. This mixture will keep for up to two months.
DIRECTIONS FOR EACH SERVING
- In a small bowl, combine coconut milk, alcohol free vanilla, stevia and lemon juice.
- Stir well, then add muesli and top with a dollop of plain yogurt.
- For a softer texture, prepare a bowl the night before. Put a serving of muesli in a bowl and cover with the coconut milk mixture. Place in refrigerator overnight. In the morning, enjoy plain or with a dollop of yogurt.