This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).

This has become a favourite breakfast at my place after Jen introduced me to hemp hearts. It’s an easy recipe and great for busy mornings as there’s minimal prep. You can change the fruit topping, depending on what is around at different times of the year.

Jen tells me Hemp hearts are nutritious hulled heart of the hemp seed, that look a bit like sesame seeds. They taste nutty and are a high quality protein containing omega 3 and 6, plus an excellent source of good fats. They’re great sprinkled on breakfast dishes, salads and you can even add them to smoothies. Available at organic grocers, health shops and online direct from the grower. Just remember to keep them in the fridge so they don’t go rancid.

Enjoy!

BIRCHER MUESLI WITH COCONUT, APPLE, HEMP HEARTS & WALNUTS

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

1 ½ c rolled oats (porridge oats) 
½ c fine coconut 
2 apples, grated – I quite like a tart apple here 
2 tbsp chia seeds 
1 ½ c yoghurt 
½ c water 
½ c milk or coconut milk 
2 tbsp hemp hearts 
1 - 2 tbsp honey, apple syrup or maple syrup to taste 
½ c coconut shavings, toasted  
½ c walnuts, toasted 
Extra hemp hearts 
Extra apple, finely sliced
milk and apple syrup to serve

METHOD

Place the oats, fine coconut, grated apple, chia seeds, yoghurt, water, milk, hemp hearts and honey in a large bowl and mix to combine. Cover and put in the fridge overnight.

Toast the coconut shavings and walnuts and set aside

To serve divide into 4 bowls, top with the coconut shavings, walnuts and hemp hearts. Top with extra apple if you like and a little milk and or apple syrup.

Serves 4