Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 120grams uncooked freekeh
- 250grams blueberries
- 250grams strawberries, hulled
- 400grams plain yoghurt
- 4tablespoons sunflower seeds (plus extra to serve)
- 4tablespoons honey (plus extra to serve)
Description
Perfect for spring or summer, these bircher muesli pots replace the traditional oats with freekeh that add a delicious nutty flavour and texture.
Method
Step 1 of 4
Place the freekeh in a large bowl, cover with water, and leave to soak overnight or for up to 8 hours. Then drain well, rinse under running water, and drain again.
Step 2 of 4
Place the freekeh in a large saucepan, cover with plenty of water, and bring to the boil. Then reduce the heat to a simmer, cover, and cook for 30 minutes or until the freekeh are tender. Remove from the heat, drain any remaining water, and leave to cool completely.
Step 3 of 4
Meanwhile, wash the blueberries and place them in a separate bowl. Wash the strawberries, hull, and cut them into thin slices. Add them to the blueberries and toss to mix. Once cooled, place the freekeh, yoghurt, sunflower seeds, and honey in a large bowl. Mix until well combined.
Step 4 of 4
Divide half the freekeh and yoghurt mixture equally between 4 serving bowls, glasses, or jars. Top with a layer of half the strawberries and blueberries. Repeat the process adding one more layer of yoghurt and fruit. Sprinkle over some sunflower seeds and add a drizzle of honey before serving.
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