Build this bircher in take away cups and place in a cabinet for an easy take-out breakfast
- 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
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.
Assemble by layering in a large serving bowl or mason jar.
Top with Dulce de leche, almonds and coconut or finely sliced apple.