Bircher-Muesli
In the morning we love to have a good Bircher-muesli. So we searched and experimented with different combinations and ingredients until we found the perfect Bircher mix that just melts in your mouth.
Unser Lieblings-Birchermüsli hat Tobi weiter verfeinert. Jetzt schmeckt es nicht nur besser denn je, sondern ist auch noch ein Stück gesünder geworden — dank der Plantago-Samen.
Bircher-recipe à la mymuesli
1. Grate an apple in a large muesli bowl
So what’s the best kind of apple for a perfect Bircher-muesli? Well, the apple should generally be a bit sour and good for grating.
“Boskoop”, says Gran’ma (Marius’ grandmother, from the mymuesli-office). And she should know, she grew up on the farm. Normally there are tons of fresh Boskoop apples in the town market just right for our Bircher-muesli. So grate about one Boskoop apple per-portion.
For all the apple allergy sufferers the Boskoop has a grand advantage: it is particularly low in allergens
Tip! A couple of drops of lemon juice with help keep the apple from turning brown
2. Add 3oz (about 80g) of Bircher-Mix per person, pour in water and milk. Stir.
Gradually add 3.5% milk (if you have it) and about twice as much water until the flakes are completely covered (they soak up a lot of water).
Incidentally, hardcore Bircher nostalgics swear by cream instead of milk. But we don’t think that’s true, we’ve tested.
3. Put in the fridge, let sit, enjoy.
Bircher’s best after a night in the fridge. However, we don’t like to wait so long because it’s so darn tasty. When in a hurry, and we often are, it suffices to prepare it in the morning before a quick bit of exercise and a shower.
Max is the ONLY one who likes to put a bit of apple sauce on the bottom, and Julia like to sweeten her bowl up with a bit of honey. Maja, on the other, hand likes a pinch of cinnamon.
But for some other fine adjustments to your Bircher-Muesli, some experimental joy is required to our favorite Bircher-Mix.
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