May 032013
 

Bircher Muesli | My Little Gourmet

Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli | My Little Gourmet

Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.

Bircher Muesli | My Little Gourmet

Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy (sorry…), so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt.

Bircher Muesli | My Little Gourmet

If you and your kids like oatmeal and yogurt, you will love bircher muesli. It’s the perfect summer-time breakfast, and not only really easy to make, but healthy too!

Bircher Muesli | My Little Gourmet

 

5.0 from 24 reviews
Bircher Muesli
 
Author:
Serves: 4-6
Ingredients
  • 2 cups/150g rolled or quick oats
  • 1¾ cups/420ml milk
  • ¼ cup/60ml apple juice
  • 3 tablespoons lemon juice
  • 1 apple, cored and grated with the peel
  • 1-2 tablespoons honey
  • 1½ cups/375g plain yogurt
  • A dash of cinnamon (optional)
  • Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
  • Our favorites: blueberries, strawberries, raisins and hazelnuts
Instructions
  1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
  2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
  3. Top with your favorite fruits and nuts.
Notes
* If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.

 

 Posted by at 14:00
Nov 162012
 

 Nutella Hazelnut Banana Bread | My Little Gourmet

Say that 10 times really quickly, nutella hazelnut banana bread, nutella hazelnut banana bread…ok I give up, just give me a slice. I found this gem of a recipe on Just One Cookbook and had to try it out.  It’s sweetened with only honey and nutella and spiced up a little with some cinnamon, which gives it a really nice warm flavor.  It was the perfect treat for this time of year.

Nutella Hazelnut Banana Bread | My Little Gourmet

We had some of the neighborhood kids over to share this loaf of deliciousness and it was definitely just as popular amongst the wee ones.  Not really surprising with ingredients like Nutella, bananas, and honey. Regardless if it’s being baked for adults or kids, my guess is they are going to eat it, enjoy it and ask for more…

Nutella Hazelnut Banana Bread | My Little Gourmet

Nutella Hazelnut Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9x5 loaf
Ingredients
  • 1¾ cup/240g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅓ cup/90g Nutella
  • ½ cup/120ml honey
  • 1½ cup/about 4 ripe bananas, mashed
  • ½ cup/120ml buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup/50g hazelnuts, chopped
Topping:
  • 2 tablespoons hazelnuts, chopped
Instructions
  1. Preheat the oven to 350℉/180℃. Grease a loaf pan and line the bottom with a piece of parchment paper.
  2. Whisk the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) together in a large bowl.
  3. Combine the Nutella and honey in a small bowl and heat in the microwave until melted (about 30 seconds) and set aside to cool slightly.
  4. Combine mashed banana, buttermilk, egg and vanilla extract in a medium bowl. Add cooled Nutella/honey mixture and stir together.
  5. Pour Nutella mixture into the flour mixture, add the hazelnuts and stir just until combined.
  6. Pour batter into greased loaf pan and top with hazelnuts.
  7. Bake for 50-60 minutes rotating pan halfway through. Bread is done when inserted toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from pan and allow to cool completely.
  8. Wrap the bread well and store at room temperature for 2 days or in the refrigerator for up to 4 days.

Adapted from Just One Cookbook

 Posted by at 13:07