Baobab Bircher Muesli with Balsamic Roasted Cherries

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Baobab Bircher Muesli with Balsamic Roasted Cherries

Greetings from Krakow!  I have escaped the rain of Helsinki, for the rain of Poland!!  I have spent the day on a communist tour, travelling around in an old trabant and taking in the sites, culture and vodka! of Nowa Huta.  This will be my last baobab collaboration recipe with PONA .  I have loved getting to know the product and hopefully have given you some ideas of how to use baobab and boosted my nutritional levels at the same time.  I won’t repeat the benefits of adding baobab to your diet, but if you want more information visit http://www.pona.fi or look back at my previous posts.

This has to be one of my favourite breakfast dishes.  Creamy oats flavoured with baobab, apple, banana and cinnamon and topped with sweet juicy balsamic roasted cherries.  Like strawberries, balsamic vinegar really brings out the sweetness and flavour of the cherries, while the baobab adds a citrusy tang which helps bring the whole dish together.

You can easily make all the elements the night before and they will keep for 2 – 3 days.

Finally there is still time to use my discount code VEGEBRIT to get 20 % off your baobab order at http://www.pona.fi/shop until the end of the day (24.6.) so get your order in soon!!!

Baobab Bircher Muesli with Balsamic Roasted Cherries – serves 2 -3 

3 dl of organic oats (I used Myllärin gluten free oats)

5 dl almond or oat milk

2 tsp PONA organic baobab powder

1 ripe banana, grated

1 apple, grated

1/2 tsp of cinnamon

a pinch of salt

For the cherries:

150 g fresh cherries, halved (de-stoned weight)

1 tbsp maple syrup

1 tsp balsamic vinegar

a drizzle of olive oil

grated apple, toasted pecans, almonds and poppy seeds to decorate

Add all the bircher muesli ingredients in a bowl and mix well.  Cover and leave overnight for the oats to soften and the flavours to develop.  To be honest the bircher is even better after a couple of days.

To roast the cherries place them in a bowl, drizzle with a little oil, then stir in the syrup and vinegar.  Spread on a lined baking tray and roast in the oven for 20 mins at 180 degrees c.  until soft and juicy.

Spoon generous helpings of the bircher into bowls, top with the cherries and sprinkle with a little fresh grated apple, poppy seeds and toasted nuts.

 

 

 

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