Foodie Friday: Wild Sage’s Bircher Muesli

Thanks to Wild Sage cafe in Cammeray, Sydney, for today’s recipe.

Ingredients

• 1 kg rolled oats
• 500 ml apple juice
• Sugar to taste
• 250 g coconut yoghurt
• 500 ml almond milk

Poached pear

• Water
• 4 pears
• 1 g saffron
• 2-3 bay leaves
• 2-3 star anise
• Zest from one orange

Garnish

• Puffed quinoa
• Berries and strawberries.

Method

1. Soak oats with apple juice for at least one hour so juice is well absorbed
2. Add coconut yoghurt, almond milk and sugar to the soaked oats and stir through.
3. Refrigerate for 4-to-5 hours

Poached pear

1. Peel pears, but make sure you keep stalk intact.
2. Place in a pear in a pot and add rest of ingredients except saffron.
3. Bring the water to the boil and add saffron to the centre of the pot. Turn to a simmer and place a disc of baking paper to keep the heat in. Continue to slowly cook the pear until soft. Check for softness and colour. Should take about an hour.
4. Use a slotted spoon to transfer pears and allow to cool.

Serve soaked muesli in a bowl, topped with a saffron pear and finish with puffed quinoa.