Vanguard Coffee bircher muesli
Makes 6-8 portions
Ingredients
Dry ingredients
¾ cup goji berries
¾ cup dried cranberries
1 cup white quinoa
1 cup chia seeds
1 cup fancy shredded coconut
1 cup coconut chips
Wet ingredients
500ml coconut milk
500ml Homegrown apple juice
200ml coconut cream
250g coconut yoghurt
3 grated Granny Smith apples
Method
Mix all ingredients together and refrigerate for at least 4 hours; overnight is ideal.
Serve on a plate with a smear of coconut yoghurt, candied nut crumble, macerated berries, toasted coconut and edible flowers.
Lasts in the fridge for about 5 days.
Note: This muesli is vegan, dairy free and gluten free.
-Recipe provided by Vanguard Coffee, Dunedin. Recipe requested by Caroline Rowe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
