Cuckoo founders Lucy Wright and Anna Mackenzie wanted to create easy, delicious and healthy breakfast for people just like them – busy and adventurous.
Lucy and Anna are old school friends with a passion for good food. Both of them tried Bircher muesli for the first time while on a trip in Switzerland. They instantly fell in love with the delicious mix of oats, yogurt and fruit and decided to bring it back home.
Dairy-free ginger and cinnamon Bircher muesli with poached rhubarb
1 heaped tablespoon flaked almonds
1 heaped tablespoon chopped brazil nuts
½ tablespoon sunflower seeds
½ tablespoon linseeds
½ tablespoon pumpkin seeds
1 cup gluten-free oats (often gluten free porridge oats can be quite fine, so try rolled varieties if you prefer more robust oats)
1 teaspoon cinnamon
¾ cup coconut yogurt
½ cup apple juice
½ cup almond milk
½ apple, finely grated
1 tablespoon fresh grated ginger
a generous squeeze of lemon
For the rhubarb
4 stalks of rhubarb
juice of and zest of 1 orange
pinch of ground ginger
1. Heat the oven to 160C. Spread the nuts and seeds across a baking tray and place in the oven for 5-8 minutes until lightly toasted. Allow to cool.
2. Combine your nuts, seeds, oats, cinnamon and yogurt in a large bowl and cover with your other liquids. Grate in the ginger and apple; we like to use the finer side of the grater for the apple as it gives a gentler flavour and texture. Finish with a generous squeeze of lemon and stir the ingredients together. Cover and store in the fridge for up to 3 days.
3. To make the poached rhubarb, slice the rhubarb stalks into roughly 1-inch long pieces, place in a shallow dish with the juice and zest of an orange and a pinch of ground ginger. Allow to simmer at low heat for roughly 10 minutes until soft.
4. Allow to cool and place in an air-tight container in the fridge, then use to top the Bircher muesli with a dollop of fruit before serving.