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Monthly Archives: January 2018
  • Posted on January 31, 2018

    Tempting Weekend Bakes

    Weekends are for baking, and so as a very special treat we have two brand new and quite frankly totally delicious recipes to share with you from two books coming out this Spring.

    First up we have a banana and rye bread perfect for a lazy breakfast from our lovely author Bronte Aurell and her new book Scandikitchen Summer, then an indulgent chocolate tiffin from Masterchef winner Mat Follas and his new book Afternoon Tea at Bramble Cafe.

    We couldn't wait to share these books with you guys, so here is a sneak peek of some of the tempting recipes you can expect to find...


    Rye & Banana Bread

    At our café, people used to ask for banana bread a lot. As it’s not really a traditional Scandinavian thing, we wanted to make it our own with a Scandi twist. So, we created this version with rye flour to make it more wholesome. We like to serve it with a delicious cinnamon butter, that just melts on toasted slices of this loaf.

    banana and rye bread

    4 very ripe bananas

    100 g/scant 1⁄2 cup Greek/plain Greek-style yogurt

    1 tablespoon lemon juice

    1 teaspoon vanilla extract or vanilla sugar

    125 g/1 cup minus 1 tablespoon plain/all-purpose flour

    125 g/1 generous cup wholemeal/ wholewheat rye flour

    1⁄2 teaspoon salt

    1 teaspoon bicarbonate of soda/ baking soda

    125 g/11⁄8 sticks butter, softened

    150 g/3⁄4 cup dark brown soft sugar

    2 UK large/US extra-large eggs

    cinnamon butter, to serve (optional)

    500 g/1 lb. loaf pan, lined with non-stick baking parchment

    Makes 1 loaf


    Preheat the oven to 180C (350F) Gas 4.

    Mash the bananas and mix with the yogurt, lemon juice and vanilla and set aside.

    Mix the flours with the salt and bicarbonate of soda/baking soda and set aside.

    Cream together the butter and dark brown soft sugar in a stand mixer fitted with the paddle attachment, or using a hand-held electric whisk. Add the eggs, one at a time, scraping down the sides of the bowl between each addition to ensure they are fully incorporated.

    Add the mashed banana mixture and mix until incorporated, then add the flours and mix briefly until smooth. Do not over-mix.

    Spoon the mixture into the lined loaf pan. Bake in the middle of the preheated oven for around 30 minutes, or until a skewer inserted into the middle comes out just clean. Leave to cool a little before turning out of the pan. Cut into slices and serve toasted, with plenty of cinnamon butter (see below).

    Cinnamon butter

    Mix three tablespoons of strong cinnamon sugar (ratio 1:3) with half a packet of soft unsalted butter – re-chill and use as needed.


    You can pre order your copy of Scandikitchen Summer here for UK and here for US.

    Plus you sample more of Bronte's recipes from the book in a FREE sample of the book, downloadable from here.

    Scandikitchen Summer


    White chocolate & strawberry tiffin

    Delicious with coffee, these tiffins are fun to make with children. Be inventive with swirly toppings and fillings.


    strawverry and chocolate tiffin

    250 g/21⁄4 sticks butter

    120 g/generous 1⁄2 cup caster/ granulated sugar

    120 g/6 tablespoons golden/ light corn syrup

    200 g/7 oz. milk chocolate

    100 g/3⁄4 cup mixed dried fruit and nuts (almonds, sultanas/golden raisins, cherries)

    100 g/1 cup fresh strawberries, chopped

    450 g/1 lb. digestive biscuits/ graham crackers, crushed

    450 g/1 lb. white chocolate

    non-stick 30 x 20-cm/12 x 8-inch brownie pan, lightly oiled and lined with baking parchment

    MAKES 18


    In a saucepan, place the butter, sugar and golden/light corn syrup. Warm on a low heat until melted and stir to mix together.

    In a mixing bowl, grate 100 g/31⁄2 oz. of the milk chocolate, then add the dried fruit and nuts, strawberries and crushed digestive biscuits/ graham crackers. Pour in the melted butter, sugar and syrup mixture. Fold together until thoroughly mixed, then spoon into the lined brownie pan. Smooth the tiffin base to make it level, then place in the refrigerator for 15 minutes.

    Melt the white chocolate by breaking it up and heating three-quarters of it in a microwave on high in a microwaveable bowl. Use the microwave in 10-second bursts, stirring the chocolate in-between until it is all melted.

    Now, add the remaining one-quarter and mix together to form a smooth, just-melted chocolate.

    Remove the tiffin base from the refrigerator and pour the white chocolate over the top. Tilt the pan until the topping covers the tiffin base and is smooth and even.

    Now melt the remaining milk chocolate in the same way (melting three-quarters of it, then adding the final one-quarter at the end). Pour the milk chocolate over the white chocolate in thin lines. Use a cocktail stick/toothpick to drag the milk chocolate over the surface to form patterns.

    Return to the refrigerator for at least an hour, before removing and portioning with a hot knife.


    Pre order your copy of Afternoon Tea at Bramble Cafe by Mat Follas here for UK and here for US orders.

    Afternoon Tea at Bramble Cafe

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, chocolate, recipe for the weekend, sweet

  • Posted on January 25, 2018

    Crispy Mock Duck Pancakes recipe

    Congratulations to everyone who has given Veganuary 2018 a go! It’s been almost a month and we’re sure you’re missing some of our favourite dishes, but don’t give up yet! We’ve got a vegan take on a classic takeaway favourite for you to enjoy as a special treat for the last weekend in Veganuary.

    Everyone loves duck pancakes when you go out for a chinese meal and with a few little tricks, it’s super simple to make a vegan version of this dish. You can also use this ‘duck’ in a warm salad or as a stuffing with some vermicelli noodles in a spring roll. You can buy canned gluten mock duck from a Chinese supermarket, and sometimes they have a frozen version too. The key is to empty the contents of the can into a sieve/strainer and rinse well with warm water, using your hand to rub off any excess brine and squeeze out the water.

    mock duck pancakes

    280-g/10-oz. can gluten mock duck, well rinsed

    4 tablespoons hoisin sauce (see below or use readymade)

    6 spring onions/scallions, trimmed

    ½ cucumber

    10 Chinese-style pancakes, frozen

    2 tablespoons plum sauce (optional)

    To make the hoisin sauce

    4 tablespoons agave syrup

    2 tablespoons black bean paste

    1 tablespoon garlic paste or powder

    1 tablespoon Shaoxing rice wine

    3 tablespoons water

    2 tablespoons dark soy sauce

    ½ teaspoon Chinese five spice

    2 teaspoons toasted sesame oil

    ¼ teaspoon Sriracha (or use a pinch of chilli/chili powder)

    baking sheet, oiled steamer basket

    Serves 2–3


    Preheat the oven to 180C (350F) Gas 4.

    To make the hoisin sauce, place all the ingredients into a small pan and bring to a simmer. Cook for about 4–5 minutes until the sauce is thickened and glossy. Cool and pour into sterilized jars, where it will keep for several months in the fridge.

    Ensure the mock duck is well rinsed, and then shred it into smaller pieces and strips using your hands. Add 2 tablespoons of the hoisin sauce and mix well with your hands.

    Layer the pieces onto the prepared baking sheet and bake in the preheated oven for 20–30 minutes, turning halfway through. Cook until the edges are crispy but not burnt.

    To prepare the vegetables, use a large, sharp chef’s knife to slice the spring onions/scallions in half, then slice each piece lengthways, trying to maintain the shape. Then slice each piece lengthways again, several times, to create spring onion/scallion strips.

    Slice the cucumber lengthways and, using a small spoon, scoop out the seeds. Slice each half across the middle, to create four pieces, then cut each piece into thin strips.

    Place the steamer basket over a small pan that allows it to sit atop the pan without falling to the bottom. Add about 5 cm/2 inches of water to the pan and bring it to the boil. Add all of the pancakes to the steamer and place it on the pan. Cook the pancakes for about 10–15 minutes until all the pancakes are softened and warm. If you don’t have a steamer, you can also place the pancakes, still wrapped, in the microwave for 20 seconds.

    To serve, add the remaining hoisin and the plum sauce (if using) into two little pots, alongside the shredded vegetables, steamed pancakes and crispy mock duck. To fill the pancake, spread either hoisin or plum sauce onto the pancake, add a couple of pinches of shredded vegetables and a spoonful of mock duck. Wrap, roll and eat immediately.


    For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, recipe for the weekend, vegetarian

  • Posted on January 24, 2018

    Scotch Whiskies from the Curious Bartender

    We're celebrating Burn's Night with a tribute to Scotch Whiskey, with all the facts you ever wanted to know, plus The Curious Bartender's own Highland Blend...

    Broadly speaking, Scotch whisky must abide by the following rules (according to the Scotch Whisky Regulations 2009: it must be made in Scotland from water, cereal and yeast only, whereby sugars are obtained through malt enzymes (diastase). Mashing, fermentation and distillation must take place in the distillery and it must be distilled to less than 94.8% ABV. It must then be aged in oak casks no bigger than 700 litres/739 quarts, for a minimum of three years. Before the three years are up, it is known simply as ‘British New-Make Spirit’. Plain caramel colouring may be added.



    Single Malt Whisky must be made from 100% malted barley, but the barley can be grown and malted anywhere in the world. It must be distilled a minimum of two times in a copper pot still; you can distill three times (like Auchentoshan), or even more, but it’s not all that common. As with all Scotch Whisky, the maximum permitted distillate strength is 94.8% ABV, but most Single Malt

    Whiskies run off at 65–75% ABV. Ageing must take place in Scotland, but not necessarily on the site of the distillery. Obviously most bottlings are much older than the required three years, but it is possible to get young whiskies that exhibit a lot more distillery character than the 12-year+ drams most of us are familiar with. During the period in which the whisky is kept in barrels, it’s stored in a governmentbonded warehouse.

    As with all types of Scotch, the age statement on the bottle must refer to the youngest whisky in the bottle. Vintage Single Malt Whisky poses another challenge, as it can be a little confusing when deciphering its age. These whiskies are permitted to list only one year on the label, and it can be either the ‘distilled on’, or ‘bottled on’ date, accompanied by an age statement. As of 2009, all Single Malt Whisky must be bottled in Scotland.



    As the name eloquently suggests, this type of whisky is a blend of two or more single Malt Whiskies. In the past, Blended Malt has gone by the title ‘Vatted Malt’ and ‘Pure Malt’, but 2009 legislation put a stop to that. This type of whisky is usually big, bold and not all that often seen, since most people would rather drink a Blended Scotch or a Single Malt rather than something inbetween. As is the norm, the age statement on a Blended Malt refers to the youngest whisky. Johnnie Walker Green Label is a great example of a smoky Blended Malt (partly down to the inclusion of both Talisker and Caol Isla in the blend), and I also love Compass Box’s Spice Tree, which controversially spent a brief spell out of production over a dispute with the Scotch Whisky Association.



    Like Single Malt, Single Grain must be the product of one single distillery, but it can be made from any combination of malted barley and other unmalted cereals (but not other malted cereals). It is typically produced in a column still, which produces a much lighter spirit than a pot still. Single Grain Whisky is seldom bottled for consumption on its own, and almost all of the Single Grain Whisky in Scotland is used in blends. If you are in the market for a bottle, check out Cameron Brig, which makes up the backbone of many famous blends.



    Despite the growing demand for Single Malt in the past 20 years, blended Scotch makes up over 90% of the global Scotch Whisky sales today. It must be made from at least one Single Malt and one Single Grain Whisky. As far as I am aware, there are no blends that contain more than one Single Grain Whisky, but many contain over 30 Single Malts.


    Highland Blend

    250 ml/83⁄4 fl. oz. Cameron Brig

    100 ml/31⁄2 fl. oz. Mortlach 18-Year-Old Meatiness, Fruit, Sherry

    100 ml/31⁄2 fl. oz. Macduff 16-YEAR-OLD Green, Mossy

    100 ml/31⁄2 fl. oz. Ardmore Traditional Smoked Fruit

    200 ml/7 fl. oz. Teaninich 10-Year-Old Herbal, Grassy

    200 ml/7 fl. oz. Longmorn 16-Year-Old Nettle, Oats, Honey

    150 ml/51⁄4 fl. oz. Oban 14-Year-Old Earth, Smoke, Rope

    This Highland Blend is what I consider to be a day-to-day drinking blend. It really captures the essence of the whisky-making tradition, and insome ways emulates the classic blends of old. All the whiskies in this blend are from the Scottish Highlands; some are fruity, some nutty and a couple of them slightly smoky.

    When drinking this blend I am transported to a misty Scottish morning. The air is settled, but moisture fills it and the heather is wet with dew. There’s a faint smell of peat bog and the warm fragrance of rotting vegetation underfoot. The effort of walking causes a rush of heat through the bloodstream, which is tempered by the gurgling sound of clear cold water twisting through the glen. From my pocket I produce a hip flask, and this is what’s in it.


    For more information and whiskey recipes, check out The Curious Bartender An Odyssey of Malt Bourbon and Rye Whiskies by Tristan Stephenson

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with drinks, whiskey, Burns Night, whisky, The Curious Bartender

  • Posted on January 18, 2018

    Vegan Coffee Toffee Cookies recipe

    Even in Veganuary, sometimes it’s just one of those afternoons and a biscuit is in order! Well with this delicious recipe you don’t have to miss out on the office tea round – sit back wth your cuppa and cookie and enjoy!

     vegan Coffee Toffee Biscuits


    30 g raw cocoa beans (or nibs) or 30 g cocoa powder

    100 g coconut oil

    100 g Demerara sugar

    60 ml plain soy milk

    2 teaspoons coffee extract

    1⁄4 teaspoon apple cider vinegar

    200 g unbleached spelt flour

    1⁄2 teaspoon baking powder

    1 tablespoon ground flaxseeds

    1⁄4 teaspoon bourbon vanilla powder

    2 tablespoons ground almonds

    1⁄4 teaspoon salt

    1⁄4 teaspoon ground cinnamon

    chopped nuts, for sprinkling

    For the icing

    65 g Demerara sugar

    1 tablespoon cornflour

    2 tablespoons plain soy milk

    1 teaspoon coffee extract 

    baking sheets, lined with parchment paper

    Makes 25


    Preheat the oven to 180°C (350°F) Gas 4.

    If using cocoa beans, grind them in a coffee or spice grinder to a fine powder.

    If the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened. Whisk together the oil, sugar, milk, coffee extract and vinegar.

    In a separate bowl, sift together the flour and baking powder, then stir in the flaxseeds, vanilla powder, ground almonds, salt and cinnamon. Tip into the bowl of wet ingredients and mix into a smooth dough with a spatula.

    Divide the dough into 25 and roll into balls. Arrange them on the prepared baking sheets about 2 cm apart. Gently flatten each ball with the back of a spoon, trying to avoid making cracks. Bake in the preheated oven for 9–10 minutes. Do not overbake them – they should still be a little soft. Allow to cool completely on the baking sheets.

    For the icing, it's better to finely grind the sugar in a coffee or spice grinder, but you can also try without grinding it. Mix the cornflour into the milk in a heatproof bowl. Add the coffee extract and sugar and mix. Set over a saucepan of simmering water (do not let the base of the bowl touch the water) and whisk well for a couple of minutes to allow the starch to thicken slightly over the steam. Remove from the heat, then allow to cool for 10 minutes.

    Spoon some icing over each cold cookie and sprinkle chopped nuts over the top. Allow to set for at least 1 hour after which the icing shouldn't be sticky, but smooth and firm to the touch.

    Store in an airtight container at room temperature, or, in the summer months, in the fridge. They will keep for up to 2 weeks.


    This recipe is from The Vegan Baker by Dunja Gulin, Photography by Clare Winfield © Ryland Peters & Small

    The Vegan Baker

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, baking, recipe for the weekend, sweet

  • Posted on January 15, 2018

    Regal Mary Mocktail recipe

    Thanks to Lottie Muir and her new book Wild Mocktails and Healthy Cocktails, we are totally embracing Dry January! And since it's Blue Monday, we thought we would share with you one of her delicious healthy mocktail recipes to cheer you up!

    Bloody mary mocktail recipe

    Tools: Measuring pitcher, barspoon/ wooden spoon, 2 mixing glasses, cocktail shaker with strainer

    Glass: Collins

    Ice: Cubes

    Garnish: Lovage/celery/fennel stalk and nasturtium leaves and flower (if available)


    1 cup (250ml) Water Kefir

    2oz (60ml) Beet Kvass or tomato juice

    1oz (30ml) celery juice

    1 tsp (5ml) freshly squeezed lemon juice

    Pinch of sea salt

    Pinch of black pepper

    Dash of hot Tabasco

    2 dashes of Bittermens Xocolatl

    Serves 1


    Add all the ingredients to the pitcher and stir. Fill one of the mixing glasses two-thirds of the way up with ice.

    Pour the mix into the mixing glass and immediately “roll” (or transfer) the whole mix, including the ice, into the other mixing glass. Repeat this process, back and forth between the two mixing glasses, until your drink is cold. Strain immediately into the

    Collins glass, garnish with a lovage/ celery/fennel stalk and nasturtium leaves and flowers, and serve.


    Beet Kvass

    This fermented beet (beetroot) juice is packed with probiotics and enzymes. It makes a salty and earthy contribution to a virgin or alcoholic Bloody Mary. Alternatively, mix it with an earthy spirit, such as mezcal or tequila, to make a delicious cocktail.


    2 large or 4 small organic beets (beetroot), washed (peeled first if non-organic)

    ¼ cup (50ml) whey (the strained liquid from full-fat plain yogurt) or lacto-fermented pickle juice (from a commercial jar of sauerkraut)

    1 tbsp sea salt

    1 quart (1 liter) filtered (chlorine-free) water

    Makes approximately 1 quart (1 liter)


    Chop the beet/beetroot into  ½ -in (1-cm) cubes and put in the sterilized jar. Add the whey or pickle juice and salt, then pour in the filtered water. Cover with the fermentation cover and secure with a rubber band. Leave at room temperature for 2 days in a cupboard or on a countertop away from direct sunlight until the mix has fermented.

    Fine-strain the kvass  into a wide-mouthed pitcher, funnel into the sterilized presentation bottle(s), seal, and store in the refrigerator. Consume within 3 months.


    Water kefir

    4 tbsp organic unrefined cane sugar

    4 cups (1 liter) cool spring or mineral water

    3 tbsp (45g) hydrated water kefir grains

    Fruit juice, fresh or dried fruit (such as raisins), herbs, or spices of choice, for flavoring

    2 x 1-quart (1-liter) wide-mouthed, sealable jars, sterilized

    Nonmetal stirring utensil (plastic is fine), sterilized

    Fermentation cover (such as a clean piece of cotton/closely woven

    dishtowel/T-shirt or coffee filter) and rubber band

    Plastic or bamboo sieve (avoid metal utensils)

    Makes approximately 1 quart (1 liter)


    Dissolve the sugar in a small amount of hot water in one of the sterilized jars. When the sugar has dissolved, fill the jar with the cool spring/mineral water. Make sure the water is at room temperature and no warmer. Add the water kefir grains, cover the jar with the fermentation cover, and secure with a rubber band. Leave the jar in a warm cupboard (preferably at 70–75F/ 21–24C) or on a countertop out of direct sunlight for 24–48 hours. The longer you leave the kefir, the more sugar will be consumed and the healthier it becomes. Any longer than 48 hours and you risk starving the grains. Stirring the grains regularly can speed up the fermentation process. When the kefir is fermented to your liking, remove the kefir grains by straining the kefir through the sieve into the second sterilized jar. Screw on the airtight lid. You now have water kefir.


    This recipe is from Wild Mocktails and Healthy Cocktails by Lottie Muir, photography by Kim Lightbody © Ryland Peters & Small

    wild mocktails and healthy cocktails

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, healthy, dry january, mocktail, bloody mary, non-alcoholic

  • Posted on January 10, 2018

    Vegan Spicy Falafel Salad Bowl recipe

    For our next Veganuary recipe, we have a super healthy, simple and tasty lunch. If you’ve never baked chickpeas/garbanzo beans in the oven, give this recipe a try! This quick and easy dish lets you enjoy the flavours of falafel, without the hassle of deep-frying or the mess of rolling into balls.


    for the chickpeas/ garbanzo beans

    2 tablespoons tamari soy sauce

    1⁄4 teaspoon chilli/chili powder

    1⁄4 teaspoon ground turmeric

    1⁄4 teaspoon ground ginger

    1⁄2 teaspoon ground coriander

    1⁄4 teaspoon ground cumin

    1 tablespoon olive oil

    160 g/1 cup cooked chickpeas/garbanzo beans, well drained


    for the salad

    20 g/1 cup rocket/arugula

    1 round/butterhead lettuce (about 160 g/51⁄2 oz.)

    6 leaves red leaf lettuce

    2 ripe tomatoes (about 340 g/3⁄4 lb.)

    1 small bunch fresh basil

    1 portion Mediterranean Seed Falafel mixture (do not form into falafels, see below)

    2 tablespoons olive oil

    2 tablespoons red wine vinegar

    1 portion vegan Tzatziki Sauce (see below)

    4 pitta pockets, cut into wedges, toasted, to serve

    baking sheet, lined with baking parchment


    Mediterranean seed falafel mix

    120 g/1 cup pumpkin seeds

    70 g/1⁄2 cup sunflower seeds

    60 g/1⁄2 cup walnuts

    6 sun-dried tomato halves, soaked

    50 g/1⁄2 cup fresh basil leaves

    50 g/1⁄2 cup fresh parsley leaves

    1⁄2 teaspoon dried oregano

    1⁄2 teaspoon

    Mediterranean dried herbs mix (thyme, savory, marjoram, rosemary, basil, fennel)

    2 garlic cloves, crushed

    1–2 tablespoons olive oil

    1 tablespoon lemon juice, or to taste

    salt, to taste

    Serves 2-4


    Preheat the oven to 180°C (350°F) Gas 4.

    For the chickpeas/garbanzo beans, mix together all the ingredients apart from the chickpeas/ garbanzo beans to make a marinade. Pour the marinade over the chickpeas/garbanzo beans and toss to coat well.

    Spread the coated chickpeas/garbanzo beans on the lined baking sheet and bake in the preheated oven until the chickpeas/garbanzo beans soak in all the marinade and start browning. Alternatively, you could do this in a frying pan/skillet: Heat the pan, add the chickpeas/garbanzo beans, pour over the marinade and mix quickly with two wooden spoons over high heat until fragrant and well roasted.

    Wash the salad leaves well and drain. Tear the lettuce leaves into smaller pieces. Cut the tomatoes into wedges and chop the basil. Place all the vegetables in a big wide bowl, crumble over the Mediterranean falafel mixture, add the baked chickpeas/garbanzo beans and drizzle with olive oil and vinegar. Mix well to incorporate.

    Divide into separate plates and serve the tzatziki sauce in 2–4 small bowls, so each person can pour it over the falafel salad just before eating.


    Vegan tzatziki sauce

    2 cucumbers (about 400 g/14 oz.), peeled and grated

    500 ml/2 cups soy yogurt

    6 tablespoons extra virgin olive oil

    1 tablespoon umeboshi vinegar (optional)

    2 garlic cloves, crushed

    freshly squeezed lemon juice, to taste

    1 tablespoon freshly chopped parsley leaves

    1 tablespoon freshly snipped chives


    Makes about 700 ml/3 cups


    Mix the grated cucumbers with a little salt and let sit for 15 minutes. Squeeze out as much of the cucumber juice as you can, otherwise the liquid will water down the dip.

    Mix all other ingredients in a bowl and add the cucumber flesh. Chill until ready to serve. There you have it!


    For more vegan fella recipes, check out Falafel Forever by Dunja Gulin.

    Falafel Forever

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, vegetarian, falafel

  • Posted on January 4, 2018

    Vegan Coconut Bircher Muesli recipe

    With all of our great vegan cookbooks, we couldn't not embrace Veganuary this year! And of course, it wouldn't be fair not to share with you all, some of the delicious vegan recipes in them!

    We thought we'd kick off with the most important meal of the day, breakfast. This bircher muesli is great to make the night before so you can just grab it and go in the morning. All that’s left to do is add your toppings.

     vegan bircher muesli

    95 g rolled oats

    235 ml coconut or almond milk

    1 medium sweet apple (such as Honeycrisp or Pink Lady), grated

    1 tablespoon flax seeds

    1 teaspoon maple syrup

    ¼ teaspoon ground cinnamon

    pinch of salt

    1 teaspoon lemon juice


    300 g mixed fresh or frozen berries (I love a mixture of raspberries, blueberries and/or blackberries)

    1 teaspoon maple syrup

    pinch of ground cinnamon

    1 teaspoon chia seeds (optional, although you will have to extend the cooking time by a little if you leave them out)


    toasted nuts and seeds

    toasted coconut flakes

    hemp seeds

    almond butter

    2 medium-sized sterilized jars with lids

    SERVES 2


    In a medium bowl, mix the muesli ingredients together until well combined. Portion between the two jars, cover with the lids and refrigerate overnight. (This gives the oats plenty of time to soften and soak up the flavours).

    Make the berry compote straight after preparing the oats. Combine the mixed berries, maple syrup and cinnamon with 120 ml water in a small saucepan. Bring to a boil over a medium heat, then stir in the chia seeds (if using). Reduce to a simmer and cook for about 7–8 minutes, until the liquid has reduced and the mixture is taking on a jammy consistency. If you are not using chia seeds, the mixture will need cooking for about 10–13 minutes. Allow to cool, then place in the fridge overnight with the oats.

    Serve the bircher muesli layered with or topped with the berry compote and any additional desired toppings.


    For more vegan recipes, check out The New Nourishing by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small.

    The New Nourishing

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, recipe for the weekend, healthy, veganuary

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