In Switzerland, “Birchermüesli” is a classic breakfast. Typically it is made with oats, fruit, raisins, nuts, yogurt, and cream. often lots of refined sugar is added to it. In my opinion, it is often boring and way too sweet.
My variation of “Birchermüesli” is vegan, packed with many healthy ingredients and no addition of refined sugars. This is one of my absolute favourite breakfasts, and although I do not want to brag about my own recipes, It is one of the best tasting “Birchermüeslis” I have ever tasted ;).
I hope you’ll try it out and I truly hope you’ll love it as much as I do! 🙂
Bread is great, I love it especially when it is flavorful and dens. I eat bread daily, I love it plain, with avocado and scrambled eggs, with nut butter and honey, and with many other toppings. I never use white wheat flour, wheat is everywhere and in most cases highly processed. At NGI I learnt that many people are intolerant without knowing it which when consumed too much enhances inflammation in the digestive track. If you start using other grains you realise how many options you have and how meals get diverse. “Ur Dinkel” is an old Spelt species (urdinkel.ch), spelt is probably the result of natural cross breeding between emmer and dwarf wheat.
