Banana & Fresh Coconut Quinoa Bircher

Banana & Fresh Coconut Quinoa Bircher

When it comes to breakfast during the week, it's often really hard to get it together. This is the simplest, most delicious and nutritious way to start your morning when you are pushed for time and need a good whack of energy for your day! Promise. It will take all of 2 minutes to prepare before you run out the door. I'm a bit of an omelette/scrambled/boiled eggs girl when it comes to breakfast, however because I eat eggs so much it doesn't take me long to get a little over them, so cue the quinoa bircher!

The thing that I like about using quinoa flakes as a base for bircher is that it is really high in protein and lower in carbs than regular oats, so it keeps you full and is good on your gut at the same time.  The flakes are made from dried, rolled white quinoa so are gluten free for all of those who try to avoid gluten or are intolerant. Yipee!

You can be as creative as you like with the topping you choose- berries are great at the moment and you could ad seeds and nuts for extra crunch. Whatever you are in the mood for. My recipe calls to mix smashed banana through the bircher, this gives it both thickness and a natural sweetness. I love love love coconut, and you can buy the hard flesh scooped out of its shell at good greengrocers.  If you can't find it buy a regular coconut and give it a good whack to open it up.  It's really worth it- the banana and coconut combination is a winner.  If this sounds a little too hard dried coconut flakes will also work well.

INGREDIENTS
For the bircher-
1 large ripe banana, smashed (using a fork)
1 cup quinoa flakes
1/2 cup coconut milk
1/2 cup cows/soy/almond milk
Juice 1/2 lemon
1 tbs maple syrup/honey/agave nectar
1/4 tsp cinnamon

For the topping-
Sliced banana
Fresh coconut, grated
Pinch cinnamon

HOW IT'S DONE
You will need to prepare the bircher at least 4 hours before eating, or overnight is best. 

Place all of the ingredients into a container and combine well. If you have used cows milk do not add the lemon juice at this stage as it will curdle the milk. (thanks Adam for the reminder!) If you like your bircher extra sweet add a little more maple syrup, honey or agave nectar.  Seal the container and place in the fridge to let the quinoa flakes absorb the liquid. Simply leave for at least 4 hours or overnight and serve with the sliced banana, fresh coconut and a sprinkle of extra cinnamon.  Finish with a squeeze of lemon juice if you have used cows milk.

The bircher mixture will last a couple of days in the fridge, serves two.

Photography by Andy Stavert

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