March 21, 2011

Bircher muesli

I may have been anticipating the change of seasons for a while, but as surely as people on the Northern hemisphere start seeing the first signs of spring, we start to feel the autumn in the air. I've noticed the fallen leaves, the shorter days and the cooler nights - autumn is inevitably on its way. Although I do love autumn, I can't help but feel a bit of sadness realising summer is over. It is not so much the warmth I will miss, but the longer days, the greenness and the summer produce.

There is something so calming and soothing about bircher muesli. The best thing about it is that you feel like you've gone through so much effort to make such a special bowl of goodness when you actually haven't. My version of this classic breakfast is slightly sour with apples and lemon, sweet with honey and wholesome with spelt and rye. And there has to be cinnamon, of course. This is perfect feel-good food.  

Bircher muesli
(serves 2)

1/2 cup rolled spelt
1/2 cup rolled rye
200ml water
1/2 cup apple sauce
juice of 1/2 lemon

2 tsp ground cinnamon
1,5 tbsp raw honey
1/2 cup plain yoghurt
1 apple

Mix together the spelt and rye in a bowl. In a separate bowl, mix together the water, apple sauce and lemon juice. Pour the mixture on top of the spelt and the rye. Cover the bowl and refrigerate for at least 2 hours or over-night. 

Once ready to serve, mix through the cinnamon, honey and the yoghurt. Cut the apple into thin wedges. Scoop the muesli into bowls and top with apple.