APPLE & RASPBERRY BIRCHER with pistachio confetti (v)
½ tablespoon ground cinnamon
240ml (8fl oz/1 cup) almond milk, or milk of your choice
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 eating apples, grated (keep the skin on)
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
125g (4½oz/1 cup) fresh or frozen raspberries
full-fat, natural yoghurt (vegan if necessary)
raw pistachios, roughly chopped
bee pollen (optional for vegans)
Bircher has always been my go-to for morning oats during the lighter, brighter summer months. I rarely crave the cosy warmth porridge offers on a sunny summer morning, however this bircher could easily turn into a bowl of warm goodness in the cooler seasons.
If you’re making porridge, simply add all the ingredients except the cup of fresh or frozen raspberries into a saucepan and warm through for a few minutes until the oats are cooked and gently simmering as per normal porridge. Once cooked, remove from the heat and stir the mashed raspberries into the porridge and serve topped with chopped raw pistachio crumbs.
Put the oats into a medium mixing bowl, add the cinnamon and stir to combine. Add the milk, vanilla extract and maple syrup and stir again. Now add the grated apples and seeds and stir well. Cover the bowl with cling film (plastic wrap) and refrigerate overnight or for at least 20 minutes. If using frozen raspberries, remove from the freezer and place in a bowl to thaw.
Once the bircher has soaked, uncover and stir to loosen. You may like to add a little water to help loosen the mixture. Mash the fresh or thawed raspberries slightly using a fork. Add the raspberries to the bircher mixture and stir to combine.
The bircher will turn a gorgeous light pink colour. Taste and adjust for sweetness and flavour. You may like to add some extra cinnamon, raspberries or maple syrup.
Serve the bircher in 2 breakfast bowls with a dollop of yoghurt, a sprinkle of chopped raw pistachio confetti, and a scattering of bee pollen, if wished. Keeps for 3–5 days in the fridge.