Build this bircher in take away cups and place in a cabinet for an easy take-out breakfast

Ingredients

• 100g De Winkel yoghurt
• 30ml Barker’s Professional lemon curd
• 250g muesli
• 25g sultanas
• 25g dried fruit of your choice
• 250ml almond milk
• Pinch of cinnamon powder
• 1 Banana
• 15ml Coconut Sugar
• 30ml Barker’s Professional Dulce de leche
• 100g shredded coconut
• 100g sliced almonds toasted

Method

Labneh: Place a cloth over a strainer with a bowl underneath
and add the yoghurt to the cloth and leave in the fridge for 1
hour until thick, combine with lemon curd.

Bircher: Combine muesli, sultanas, dried fruit, almond milk and
cinnamon in a large bowl, allow to soak for 1 hour in the fridge
until a thick porridge consistency. 

Candied Banana: Peel the banana and slice in half then long
ways to get 4 equal halves of banana, sprinkle coconut sugar and
grill to caramelize.

Assembly 

Assemble by layering in a large serving bowl or mason jar.

Top with Dulce de leche, almonds and coconut or finely sliced apple.