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. 

The Result