The Best Bircher Muesli

'Oats: a grain, which in England is generally given to horses, but in Scotland supports the people’ Samuel Johnson, The Dictionary of the English Language, 1755

If I were the type of person that leafed (ironically) through Cosmo, and stumbled across one of those lazy, page-filling content, tree diagrams which happened to ask “what is your spirit animal?”, I know what mine would be. A horse.  Well, at least that’s what it would have been during the second year of my time at university in terms of comestibles…

Essay crises necessitate fuel in order to feed the adrenaline and, for me, that fuel came in the form of oats.

When you have a 9 am deadline approaching, and there is only one hour remaining, every minute is precious - so there is no time to spare for cooking oats over the hob until they break down into a creamy mulch.

That’s the excuse I gave myself.  Instead, I developed the rather grotesque habit of eating oats straight from the packet, raw and desiccated. In my maddened and pressured state, I savoured the clagginess of the oats, where you can’t quite conjure up enough saliva to swallow them.  Ideal.

I have since moved on from this stage (with the very occasional relapse) to a more acceptable way of dealing with my love of oats: Bircher muesli, invented by Bircher Benner, a pioneer of raw foodism, in the late 19th century as a way of curing his jaundice.  It worked.

I feel, somewhat justifiably, that it runs in my blood (thick & creamy): my great-great-uncle was a frequent patient at Benner’s rather avant garde  Swiss raw food clinic and, one sunny day, he stepped down from a plane on an impromptu visit from Scotland to South Africa with no clothes besides the ones on his back, a vegetable juicing contraption which he trailed behind him on a rickety little cart, and a proselytising passion for Bircher muesli.

I have tried many a Bircher muesli, from Swiss versions to Vietnamese attempts, but I feel I have concocted the ultimate version (excuse my arrogance).  Creamy, healthy, juicy, and exotic, it’s effectively manna, and I would happily have it for every meal of the day (jaundiced or not).

The Best Bircher Muesli  (Serves 5)

Ingredients

2 Braeburn apples, grated

Juice of 1/2 lemon

200ml orange juice

200g natural yogurt

200g almond and coconut milk (can be substituted with dairy or non-dairy alternatives)

3 tbsp maple syrup

1 tsp vanilla bean paste (if you can’t get hold of this, omit it, or substitute with ½ tsp vanilla extract)

50g desiccated coconut, lightly toasted in a pan on a low heat until pale gold)

200g porridge oats

Pinch of salt

200g of fresh fruit of your choice (blueberries, strawberries, raspberries, figs, sliced banana work well)

40g coconut chips (optional but adds great texture)

Method

1. In a large bowl mix together all the ingredients apart from the fresh fruit and optional coconut chips. If you are making this the night before, cover the bowl with cling film and place in the fridge overnight to let the oats soak up the flavours.  If you are serving the muesli immediately, stir the mixture for a couple of minutes to break down the oats until they are creamy.
2. If you are leaving the muesli overnight, allow it to come to room temperature before serving. Scatter mixed berries and fruits and coconut chips over the top and serve.

Passion Fruit & Coconut Truffles

Passion Fruit & Coconut Double Chocolate Truffles

My household has recently been beset by a typical problem. My mom rather enjoys pressing the "+”button when ordering from Ocado.  Whereas last week this resulted in a glut of cherries, this week it was passion fruit.   Even after days of bisecting the plum-coloured orbs and slurping up the tangy yellow spawn (sans spoon, and only in the most ladylike way, obviously), the supply remained steady.

Clearly, truffles were the solution.  Most truffle recipes create a molten ganache centre by simply combining melted chocolate with the flavour/ingredient of choice and a dribble of cream.  Easy?  Perhaps.  Zero depth of flavour? Indeed.  I make a caramel base to add a darker, nuttier complexity.

This is poured over the dark chocolate to melt it, and the golden toasted coconut is then swirled in with the fresh and tangy passion fruit juice.

I recommend using good quality dark chocolate – the results are worth it.  The tangy molten ganache is then frozen, later to be formed into spheres.  These are encased in a crisp white chocolate and coconut shell to add a touch of sweetness and contrast of textures.

The name “passion fruit” does not, as you might assume, come from any aphrodisiac qualities of the fruit.  Rather, it comes from the shape of flower which resembles a crown like that that of thorns around Jesus’ head – thus, passion derives from the "passion of Christ”.  Indeed, these truffles are rather ambrosial – you could even say that eating them is a religious experience.

Ingredients (makes 50 - halve if strapped for time)

For the Ganache

150g 70% dark chocolate (good quality)

150g caster sugar

150g double cream

10g unsalted butter

10g light brown muscovado sugar

½ tsp salt

70g desiccated coconut

8 passion fruits, sieved to extract about 90ml of juice.

100g icing sugar, sifted

Large tray lined with baking parchment

For the shell

500g white chocolate

200g desiccated coconut

Pair of surgical gloves (optional)

1. Chop the dark chocolate roughly, and set it aside in a large heatproof mixing bowl.
2. To toast the coconut (70g), place a medium frying pan over a medium-high heat, pour the coconut in and stir continuously for 5 -8 minutes until the coconut turns a light golden colour. Add this to the dark chocolate.
3. Place the caster sugar in saucepan over medium high heat, and when it starts to melt, stir gently with a spatula to avoid the sugar burning around the edges. Push unmelted sugar into the already caramelised sugar to aid the caramelising process.
4. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in the cream, whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt.
5. Once the lumps have dissolved, whisk in the muscovado sugar, butter, vanilla and salt and stir the bubbling mixture on a medium heat for another 2 minutes.
6. Pour the hot mixture into the bowl of chopped dark chocolate and coconut and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined. Pour the passion fruit juice into the mixture, and stir to combine fully. Pour this into a shallow tray, and place in the freezer for an hour to set slightly.
7. Once it has become slightly more solid, remove the tray of mixture from the freezer. Use a teaspoon to scoop out dollops, and roll each between the palms of your hands to form 2cm diameter spheres. Roll the spheres in the icing sugar to coat them finely, and then place them on a baking tray with space around each sphere to avoid their sticking together. Once all the mixture has been rolled into spheres, place the baking tray in the freezer for half an hour or until the spheres are firm and cold to touch. You may need to do this in batches as the ganache mixture melts very quickly.
8. Break half the white chocolate (250g) into pieces and place in a bone-dry, heatproof bowl (any drop of water will make the chocolate seize). Place the bowl over a pot of boiling water (without the boiling water touching the base of the heatproof bowl), and stir occasionally until the chocolate is melted.
9. Remove the dark chocolate spheres from the freezer, and one at a time, skewer with a toothpick and coat by spooning the melted white chocolate over each frozen chocolate sphere. Remove the skewer, replace the coated truffle on the baking tray, and replace in the freezer for 10 minutes for the first layer to set.

Melt the rest of the white chocolate (using the same method as before), and place the desiccated coconut (200g) in a bowl. Remove the truffles from the freezer. If you don’t want to get too messy, wear surgical gloves to do this stage. With one hand, roll the truffle in the melted white chocolate. Then, drop it into the coconut and with your other hand roll it to coat it. Once the batch is complete, place back in the freezer for a minimum 10 minutes to set.

Coconut & Strawberry Jam Thumbprint Cookies

Standing on a dining room chair to reach the kitchen counter top, swamped by my grandmother’s floral apron, and covered head to toe in drifts of white flour, at three years’ old I felt important and grown up. But first my grandparents and I would visit art galleries, going for afternoon tea (lemon cake for me, always), sitting on the top deck of the bus, drawing, painting, drinking more tea, and then, finally, at the end of the day, my grandmother would let me help her bake her oat and ginger cherry-bejewelled cookies – what I knew and still know as “Granny Biscuits”.  They are still in ready supply whenever I visit my grandmother’s house, and are as chewy, oaty and delicately sweet as they’ve ever been.

My grandfather possessed a dangerously sweet tooth, and, as I’ve previously mentioned, was inclined to satisfy this without regard for moderation.  He would sneak into the larder and consume an entire box of glace cherries.

This trait has wound its way down into my family. I name no names, but once the plastic seal has been broken, glace cherries mysteriously disappear at a rapid rate.  Although I admit I have, at several low points in my life, spooned jam without any justifying bread straight into my mouth, the general jam supply in my household is a more reliable presence.

So when recently I came to press the cherries into the Granny Biscuits (an essential step), and found there to be none, jam was a delicious substitute.

This recipe is further adapted with coconut replacing oats to provide a more even coating and a beautiful golden crunch once baked.

You can use whatever jam or marmalade you desire – strawberry and apricot are two of my favourites.

Ingredients (Makes 25-35 approx.)

350g unsalted butter, at room temperature

200g caster sugar

2tsp vanilla extract

Zest of ½ lemon

½  tsp salt

350g white spelt flour

1 egg, beaten with 2 tsp water

200g desiccated coconut

100g strawberry jam

100g apricot jam

2 baking trays lined with baking parchment

Method

1.)    Preheat oven to 180˚C.

2.)    In a food mixer fitted with the paddle, or in a large bowl with a wooden spoon, beat butter, sugar, vanilla, lemon zest and salt together until fluffy and pale.

3.)    Sift in flour and mix together until fully combined and a soft dough is formed.  Flatten the dough into a roughly 2 cm thick disk, wrap in baking parchment, and chill in the freezer for 15 minutes or the fridge for ½ hour.

4.)    Roll the dough into 30g spheres (roughly 3 cm in diameter), dip each one in the beaten egg and then roll in the coconut.  Space the spheres at least 5 cm apart on the baking sheet.

5.)    Press your thumb in the middle of the spheres to create a teaspoon- sized indent.  Fill the indent with a teaspoonful  of the jam of your choice.

6.)    Place in the oven to bake for 15-20 minutes or until cooked through and the coconut turns golden.  Allow to cool and serve.