The need for speed is often key in the morning. If you have the dilemma of no time to cook in the morning but are as much of an avid porridge fan as me, then bircher breakfast pots are the thing to try. Making them is simply a process of grating the apple, mixing it with the other ingredients and popping it into bowls.
Come morning time, they can be eaten standing in your pyjamas by the fridge, popped into takeaway pots for deskside scoffing or enjoyed at leisure with a cup of tea, or a cleansing green juice.
This is a recipe inspired by one by Cuckoo foods, a brand of on-the-go bircher pots that I stumbled across the other day, over a breakfast meeting. They had a rather appealing chocolate and sour cherry which I gobbled up with no quibbles.
Vegan Raw Cacao and Blackberry Bircher
If you fancy giving it a go with plain (dairy) yoghurt, make sure it is organic, probiotic and unsweetened. I like to juice my own home juiced apples for the mix, for this amount you would need approximately 2 or 3. I like using raw cacao, which is basically an unroasted cocoa powder, because it contains more of the minerals and vitamins that are lost in the roasting process. It is also less bitter. For this recipe very little is added, so it is a very subtle chocolately taste, just enough to add a little richness.
- 100g Rolled Oats
- 200ml fresh Apple Juice
- 1 cup, or a large handful of Blackberries
- 125ml thick Unsweetened Soya Yoghurt, I used Provamel
- 1/2 Granny Smith Apple, grated (skin on)
- 1 tsp Raw Cacao Powder, or cocao
- 1-2 tbs Honey, to taste
Grate the apple and slightly mash half the blackberries Add fruit to a large bowl with the remaining ingredients and mix together. I like to keep mine in a large bowl and decant as I need it into smaller bowls. The bircher is made 8-hours, or the night before. It keeps well in the fridge for days.