Dr Bircher-Benner was definitely onto something when he invented muesli, but I think I’ve one-upped him with my own Paleo version. My style muesli is free from all dairy and grains, but still creamy, filling and flavorful.
Now there is no hard and fast ingredients list to make this. Put in whatever nuts, seeds and fruit you prefer to the cashew cream base and you’re on.
This will keep for a couple of days in the fridge. Why not jar it up in a few serving sizes for breakfast on the go?
1 1/2 cups of cashews, soaked in water overnight
1/2 cup water
2 tablespoons honey
Juice of 1/2 lemon
1 apple, grated (I used a Granny Smith)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dessicated coconut
1/4 cup walnuts, roughly chopped
6 dried apricots, chopped
1/4 cup fresh blueberries (or fruit of your choosing)
1 teaspoon cinnamon
Drain and rinse the soaked cashews.
Pop them into a food processor along with the water, honey, cinnamon and lemon juice. Whizz for 3-4 minutes. It won’t be super smooth, but a gorgeous creamy, nutty consistency.
Pop the cashew cream into a large bowl and stir through all other ingredients.
Keep in fridge until you’re ready to eat.
Makes approximately 3 cups.
By Holly Purdy, InnerFight foodie and coach