To Breakfast - Layered Breakfast Bircher
During the Christmas and New Year time, supermarkets stock up on some rare cool fruits.
Inspired by Cape Town, colourful, fresh,... .This breakfast is the perfect way to pay around with all your tropical discoveries!
LAYERED BREAKFAST BIRCHER
recipe type: to breakfast
cuisine: vegan, gluten-free, dairy-free, plant-based
What you need:
1/2 cup rolled oats, gluten-free
1/2 cup almond milk, unsweetened
3/4 tbsp flax or chia seeds
2 tbsp almond butter or salted peanut butter (creamy or crunchy)
1 tbsp maple syrup (or sub for coconut sugar, organic brown sugar, or stevia to taste) depending of you use sweetened or unsweetened milk.
any type of jam - strawberry, bluebberru, lemon, passion fruit,...
lemongrass syrup - recipe here
rawberry jam - recipe here
maple cashew crema - recipe here
lemon curd - recipe below
4 tbsp of coconut yogurt, or yogurt of choice
Layer 4: TOPPINGS
Sliced fruits such as pear, apple, kiwi, strawberries, banana,...
Toasted pumpkin seeds
Toasted almond flakes
What to do:
Start by making the bircher muesli, by combining almond milk, chia seeds, nut butter, and maple syrup (or other sweetener) in a small bowl. Stir to combine.
The nut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of nut butter to enjoy the next day).
Add oats and stir a few more times. Press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover and set in the fridge overnight (or for at least 6 hours) until the oats have soaked up the milk.
The next day or morning, when ready to serve, remove the overnight oats from the fridge.
Take a cookie cutter or any round shape and spoon mixture into mold. Press the oats down thightly with the back of a spoon.
Add a dollop of jam, lemon curd, raw-berry jam,... Top this layer with coconut yogurt.
Remove the mold slowly.
Add a variety of fruit on top and sprinkle with toasted seeds, almond flakes,..
VEGAN LEMON CURD
recipe from: The Minimalist Baker
recipe type: to dessert, to spread
cuisine: vegan, gluten-Free
serves: 36 Tablespoons
what you need:
414 ml can coconut cream*
2 tbsp lemon zest
1/2 cup lemon juice
2 tbsp arrowroot starch
1-2 tbsp maple syrup, plus more to taste
What to do
Place coconut cream and lemon zest in a small saucepan and whisk to combine.
Add lemon juice and arrowroot starch to a small mixing bowl and whisk well until dissolved.
Then add to coconut cream mixture and stir.
Finally , add maple syrup (starting with 1 Tbsp) and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often.
Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture.
During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.
This is so delicious you can eat it straight, but it makes an especially delicious topping for muffins, pancakes, waffles,....