Walking Through Lavender Fields
Bircher Muesli with Silken Tofu photo 1
Breakfast

Bircher Muesli with Silken Tofu (V, GF)

The inspiration for this recipe comes from my trip to New Zealand. My husband and I were on a long road trip across the country and stopped at a restaurant/store called Chantal Organics. I ordered a bircher muesli and it was amazing. Not just the taste but also their presentation of the dish.

I love adding ingredients with lots of protein content so I got the idea of using silken tofu instead of plant based yogurt in my bircher muesli. It turned out great and you can’t really feel the difference, it just adds a creamy texture.

This is my take on this classic dish with all the beautiful fruits that I love. Of course you can personalize it in many ways, substitute the toppings with other fresh or dried fruits, other nuts and seeds.

Bircher Muesli with Silken Tofu photo 3

Bircher Muesli with Silken Tofu (V, GF)

Fruity and nutty bircher muesli with silken tofu instead of plant based yogurt for a protein boost.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Breakfast
Servings 1
Calories 646 kcal

Ingredients
  

  • 50 g oats (I used Nairns Gluten Free Scottish Porridge Oats)
  • 125 g apple grated with skin on
  • 45 ml (3 tbsp) freshly squeezed orange juice
  • 125 g silken tofu (I used extra firm silken tofu)
  • 5 ml (1 tsp) maple syrup
  • 1/8 tsp ceylon cinnamon powder
  • 1/8 tsp vanilla powder
  • 5 g dried goji berries
  • 5 g dried black currants
  • 2 sliced fresh figs divided (or use dried ones if fresh not available)
  • 25 g pomegranate seeds divided
  • 5 g pistachios (or use pulp from making pistachio milk)
  • 3 g halved almonds optional roasted (or use pulp from making almond milk)
  • 7 g halved hazelnuts optional roasted (or use pulp from making hazelnut milk)
  • 3 g (1 tsp) hulled hemp seeds
  • 3 g (1 tsp) golden flax seeds
  • 5 g buckwheat (the raw / green buckwheat)

to decorate:

  • dried edible rose petals
  • dried edible lavender buds
  • other edible flowers, fresh or dried

Instructions
 

  • Put silken tofu into a food processor and blend it until it becomes very smooth. (I usually do this with the whole batch of silken tofu even if I don't use it in one recipe.)
  • Mix together oats, grated apple, orange juice, silken tofu, maple syrup, cinnamon and vanilla. Cover with a plate and leave in the refrigerator to soak over night.
  • Next morning add goji berries, currants, 1 sliced fig, half of pomegranate seeds, pistachios, almonds, hazelnuts, hemp seeds and flax seeds then mix well.
  • Transfer the mixture to a large plate. Sprinkle buckwheat groats, the other half of pomegranate seeds and the other sliced fig around the edges. Decorate with dried and fresh edible flowers.

Notes

*Prep time does not include time for soaking the oats.

Nutrition

Serving: 1servingCalories: 646kcalCarbohydrates: 111gProtein: 23gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 99mgPotassium: 894mgFiber: 19gSugar: 52gVitamin A: 2376IUVitamin C: 43mgCalcium: 104mgIron: 3mg
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