Bircher w/ a side of Caramel Ginger Pear

Say Hello to our Bircher w/ a side of Caramel Ginger Pear  – Because the pear is where it’s at.

This is honestly simple. Crazy simple. It’s tasty and ticks all those boxes.

Fills you up
Is healthy and nutritious
Easily digestable because of the soaking
Looks and tastes pretty sweet (too often things look blinkin’ nice but taste a lil’ like a dogs dinner)

And…. Everything is interchangeable! No trips to the supermarket with a long recipe list. This one is great when you need to do the ol’ switcheroo. The end result, always lip smackingly good.

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We always fold extra treasures through our bircher mix too before we let it soak overnight and the possibilities are truly endless. We like to include a little sweetener in the form of dried fruit; chopped apricots, apple sweetened cranberries, plump little raisins or goji berries ….. Or a good mix if you fancy. We think they make a difference, and add a little interest. Buuuut, not the end of the world if they are MIA in the pantry.

As for the picture perfect Bircher. This means some serious yum toppings. Bircher would look a little like Olivers Porridge if it didn’t have the glitter and gold on the top.

Our toppings don’t usually change too often and we always seem to have the same things on hand… On a Sunday we’ll peel and take the core out of a couple of pears and poach them in a cinnamon and ginger liquid. They keep super well in the fridge and we only tend to eat half each morning, it’s a wee effort for a lasting result in our eyes. Then comes the goodies, like trail mix made for bircher and not the tramping track. Bircher can tend to look like slop if you skip this step. Hey. Nobody wants that.

Our go to ‘trail mix’ will forever and always be my humble Oaty Crumble Granola with a wee dosage of cacao nibs. It’s simple and doesn’t complicate the bircher as a topping. We use it for a helluva lot of things too… mid afternoon snack.. midnight snack, cake topping… Our consumption perhaps a tad too excessive. But life is for living, right?

Then we sprinkle a handful of seeds aboard the granola, which is aboard the bircher.  Like sunflower or pumpkin seeds. Bringing the good fats to our breakfast plate.

Today we’ve jazzed it up for our special little lady, mum.

 

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Bircher w/ a side of Caramel Ginger Pear

Makes four serves, and lasts extremely well.

Bircher Ingredients

1 cup of oats
–       1 cup of cow or other milk like coconut or almond, I just use whichever I have on hand.
–       2 ripe bananas, mashed
–       1 pear or apple grated
–       2 tbsp. dried fruit
–       1 tsp of cinnamon
–       1 tbsp. of maple although optional

Method

Combine the milk and banana together until well incorporated, then stir the apple, dried fruit, cinnamon and maple through the liquid.

Add in the oats, and mix thoroughly. Cover with glad wrap and pop in the fridge to soak overnight.

Ginger Poached Pear Ingredients

–       2 pears, peeled and cored (youtube is great to see how to do this)
–       1cm of ginger, roughly chopped
–       a few threads of saffron, optional
–       2 cups of water
–       4 tbsp. of sweetner like maple, honey or coconut sugar

Method

Combine all of the above ingredients in a small saucepan, except the pears and bring to the boil.

Once boiling carefully submerge the pears in the liquid and simmer for 25 minutes until tender when pricked with a fork.

You can either dispose of the liquid or keep half and reduce to make a syrup, but make sure you remove the ginger and saffron otherwise it will become pretty intense in flavour.

Once cool, we will halve the pears. If we’re feeling indulgent, we’ll heat 1 ½ tbsp. of maple in a small pan until bubbling and set the pear halves, flat side down and leave to caramelize for a minute or two. But this is utterly unnecessary and a wee bit naughty, the 80/20 rule.. with our 20 looking like a 30 at times.

Granola Trail Mix

– 1 cup of its, whizzed up into a one powder in blender
– 1/4 cup of coconut oil or butter, melted
– 1/4 cup of maple syrup
2 tbsp. cacao nibs

Preheat oven to 180c.

Combine the maple and coconut oil in a small jug, and stir until well incorporated. Mix through the blended oats, you should get a mix that looks like crumble. Big and small clumps.

Transfer to a lined baking tray and bake for 20 minutes, at 180c until golden and crispy.

Store in an airtight container before you eat it all off the tray like I do.

To Serve Ingredients

presoaked bircher
poached pears
handful of granola per a serve
1 tbsp. seeds per a serve
1 tbsp. of good quality maple syrup
edible flowers

To serve. Scoop ½ – ¾  of a cup of the soaked bircher into a bowl, top with a spoon of greek or coconut yoghurt if you fancy. We like the brand Cyclops or Raglan. Place the pear in the middle, and sprinkle a good handful of granola around the bottom, followed by 1 tbsp of seeds per a serving and 1 tbsp of maple syrup. Then garnish with some edible flowers, just for Mum. Ohhh, and also because food looks even more delicious with a side of petals.

Ta Da. All done and dusted

So here’s to our Mums. Where would we be without them?

Much Love,

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