Page 18 - COMING UNSTUCK by Sara tuck

tropical I have been making

variations of bircher
bircher muesli muesli for what feels like
a billion years, and this
tropical version is
a particular favourite.
with chia, mango, coconut & passionfruit

Serves 2 Put the chia seeds, oats, almonds, coconut, vanilla bean paste,
lime zest, yoghurt, coconut milk and milk or coconut water in
3 tbsp chia seeds (1 tbsp a bowl and mix to combine. Cover and refrigerate overnight.
reserved for garnish) Before serving, stir through blueberries, chopped mango and
1½ cups rolled oats pulp from 1 passionfruit. If you want a looser consistency, thin
⅔ cup flaked toasted almonds with a little more milk, and if you want it a little sweeter add the
(2 tbsp reserved for garnish) honey, although the mango is so luscious you may find you
¼ cup desiccated coconut, don’t need it. Serve topped with sliced mango, remaining
lightly toasted passionfruit pulp, coconut shavings, and reserved chia
1 tsp vanilla bean paste seeds, almonds and blueberries.
finely grated zest of ½ lime
⅔ cup natural Greek-style Feel free to change things up depending on the season by
yoghurt swapping the mango for grated apple and fresh mixed berries
300ml (10 oz) light or chopped dried fruits. This keeps really well in the fridge
unsweetened coconut milk for a day or 2 so is perfect for diving into at whim!
¼ cup milk (almond milk if
you prefer) or coconut water
1 cup fresh blueberries
(2 tbsp reserved for garnish)
1 mango, cut into cheeks,
1 cheek chopped, the other
sliced
pulp of 2 passionfruit
(1 reserved for garnish)
1 tbsp runny honey (optional)
¼ cup shaved coconut, toasted

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