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Easy Overnight Bircher Muesli

Easy Overnight Bircher Muesli

Breakfast doesn’t get much easies or tastier than this! Overnight Bircher muesli made in minutes to give you breakfast for 3 days.

I make this in lots of three (the quantities in the recipe below) as I find it lasts really well for three days. And then make a fresh lot!

It is perfect to pack up and take to work for breakfast, or as I used to do eat it on the train on the way to the office!

Easy Overnight Bircher Muesli

With just a little prep the night before you will have a nourishing (filling) breakfast in minutes in the morning!
Course Breakfast
Cuisine Australian
Keyword bircher, Breakfast, Muesli, oats, overnight
Prep Time 10 minutes
Resting Time 1 day
Servings 3 people

Ingredients

  • 1 cup Rolled Oats
  • 1 cup water
  • 1 Green Apple grated
  • 1/2 lemon Juice
  • 3/4 cup Greek Yoghurt

Toppings (per serve!)

  • 2 Tbsp greek yoghurt
  • 1/4 cup Raspberries Frozen
  • 2 tsp Honey
  • 1 Tbsp Walnuts crushed

Instructions

  • Combine oats and water in a container. Then cover and refrigerate overnight.
  • The next morning, add in the grated apple, lemon juice and greek yoghurt.
  • This make 3 serves, so spoon a few TBSP of mixture into a bowl and cover and refrigerate the remaining for the following mornings.
  • Heat the berries in the microwave for 30s. Then top the bircher with more yoghurt, berries, walnuts and honey.

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Satay Chicken Skewers

Egg Free Chocolate Cake

Egg Free Chocolate Cake

Who doesn’t love chocolate cake?

Chocolate Ganache Icing

And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!

Egg Free Chocolate Cake

Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!

Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!

Egg Free Chocolate Sheet Cake

The perfect cake for everyone! Rich chocolate, moist and egg free to cater for all those with allergies!
Course Cake, Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate cake, Egg Free, Olive OIl, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 16 people

Ingredients

  • 3 cups plain flour
  • 1 1/4 cup caster sugar
  • ½ cup Organic Time Cocoa
  • 2 tps Organic Time baking soda
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla
  • 2/3 cups olive oil
  • 2 cups cold water

Whipped Ganache Icing

  • 200 g dark chocolate
  • 180 mL thickened cream
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
  • In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
  • In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  • Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!

Notes

  • To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Egg free Chocolate Cake

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

Check it out here!

Check it out here!

Treat yourself and your family this Easter with delicious mouthwatering totally irresistible recipes…

What are you waiting for? Bake with me this Easter!


Savoury Muffins

Savoury Muffins

   Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

   

The Ultimate Savoury Muffins

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[Ingredients]

SERVES: 12
INGREDIENTS:

2 cups self raising flour

1 tsp baking powder

 

1 large zucchini

1 large carrot

60g black pitted olives

100g sundried tomatoes

2 sprigs of Rosemary

5 chives

100g Danish Feta

3/4 cup milk (plant based milk can be used)

2 eggs

100g butter, melted.

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[Method]

Prep TIME: 15mins
Cooking TIME: 20mins
Method:

 

Preheat the oven to 160C and grease a muffin tray with spray olive oil.

First Prep the ingredients. Grate the zucchini and carrot. Slice the olives and sun-dried tomatoes thinly. Roughly chop the chives and remove the rosemary from the sprigs.

In a large bowl combine the flour and baking powder. Then add in carrot, zucchini, olives, sundried tomatoes and herbs. Crumble the feta into the bowl and then stir until all ingredients are coated in flour.

Make a well in the centre and add in eggs, milk and melted butter. Stir with a wooden spoon until mixture is just combined. Divide the mixture among 12 muffins holes. Then bake in the oven for 15mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

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Sweet Valentine Fudge Brownies

Sweet Valentine Fudge Brownies

I celebrate valentines day early with my boyfriend when he came to visit me for the weekend (long distance fun…). I really can’t complain! We went for a gorgeous bike ride along the Yarra river and stopped for a little picnic. But of course I had to bake him something – I think he expects it now… its kind of my thing.

This year I went digging to the back of my cupboard and found my Love Heart tin. My mum gave it to me 3 years ago, but I have never had a reason to use it – Jackson and I have always been apart for valentines day ha!!

SO this was the year I finally got to use it and make a big batch of my fudge choc brownies. So what are you waiting for, whip these together for your love, bae or whatever you want to call them?

 

 

Fudgey Valentine Brownies

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[Ingredients]

SERVES: 20
INGREDIENTS:

250g butter

350g Dark Chocolate

6 eggs

2 tsp vanilla

3 cups Caster Sugar

1 1/2 cups Plain flour

1/2 cup Cacao

100mL Double Cream

Raspberries to serve

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[Method]

Prep TIME: 15mins
Cooking TIME: 50mins
Method:

Preheat oven to 180C/160C fan forced. Use your pan (I chose a love heart one for valentines day!) to stencil out baking paper to line the bottom of the pan. Then grease the sides of the tin.

Place butter and 250g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder and vanilla until just combined. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Meanwhile, make the chocolate ganache. Heat the cream in a small saucepan, until it just starts to bubble on the sides. Take off the heat and add the remaining 100g chocolate. Allow to sit for 10mins then stir until smooth. Allow cooling then drizzle of the brownies. Top with fresh raspberries.

Cut Brownies into the desired size, store in an airtight container for 1 week – but I doubt they will last that long!!

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Pesto Chicken Pasta

Pesto Chicken Pasta

Pesto Chicken Pasta

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[Ingredients]

SERVES: 4
INGREDIENTS:
  • 500g Chicken thigh
  • 1 tbsp olive oil
  • ½ cup pesto
  • 1 cup milk
  • 1/2 cup cream
  • 500g pasta
  • ½ cup parmesans cheese
  • Method:
  • Cook the Pasta as per packet instructions. When draining the pasta, keep 1 cup of cooking liquid.
  • [/Ingredients]

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[Method]

Prep TIME: 20mins
Method:

Meanwhile, Cut the chicken into small pieces, approximately 2cmx1cm pieces. Heat a large pan with olive oil, then add in chicken thigh cook until slightly browned 5mins. Reduce heats and then add in pesto, milk and cream. Stir to ensure that pesto is distributed evenly. Cook on low for 5-10 mins or until the sauce starts to thicken.
Add the cooked pasta into the sauce and mix it together. Add in ½ cup of cooking liquid and allow to reduce for 5mins, if it looks a little dry add in remaining cooking liquid and allow to reduce again. Serve into bowls, top with parmesan cheese.

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