Since first making Qnola I have discovered that it can do just about anything. It goes well with so many things, such as milk, yogurt, chia pudding, porridge; the list is ever expanding. Not only that, it can be added to so many conventional recipes, or used in its raw form, particularly for baking, to make pretty much anything instantly gluten and grain free, with an unbeatable abundance of nutrients and wholesome, sustainable energy.
Having travelled a lot recently i have spent a lot of time in train stations. Heaving with pasty and cookie vendors i am never really satisfied with the choice i have for last minute journey snacks. This is where i’m thankful for the M&S in Euston, but Runcorn - a very special place albeit slightly on the empty side - has nothing but a skimpy coffee shop which is usually closed. I did however notice they had a muesli bircher, which seems to feature in most station hotspots as an effort to provide ‘the healthy option’. Writhing with sugar and made with hard-to-digest jumbo oats i was determined to come up with an even more delicious, healthy and nutritious version. Cue Qnola’s main components, quinoa flakes and chia seeds. Combine that with a couple of my favourite dairy free ingredients and Euston, we have a winner. A breakfast of champions (with no time to cook in the mornings) and a perfect morning or snack-time journey companion.
4-5 Tablespoons Quinoa Flakes
1-2 Tablespoons Desiccated Coconut
4 Tablespoons Original Coyo or Homemade Cashew Cream
8 Tablespoons Coconut Milk (or almond)
2 Tablespoons of Chia Seed Gel (soaked chia seeds in coconut milk - I used provamel)
Soak the chia seeds in 6-8 tablespoons coconut milk, adding water if they become too stodgy. Pour into a jar, glass or mug and set aside or cover with cling film and put in the fridge whilst you make the bulk of the bircher.
Measure out the quinoa flakes and desiccated coconut into a small-medium bowl. Add the Coyo (or cashew cream) and the coconut milk mixing constantly until all the dry ingredients are covered and soaked. Mix continually and add more coconut milk if it becomes too thick; it will continue soaking overnight so don’t worry if it’s too wet. Add the vanilla, sweetener, cinnamon and superfood powders of choice and stir until combined.
Pour the yogurt mixture on top of the chia seed pudding and cover with cling film. Leave in the fridge for at least 4 hours but preferably overnight so it can be classed as a true bircher.
Top with coconut flakes, berries, nuts, seeds, passionfruit, cacao nibs, extra cooked Qnola. Also goes really well with a top layer of Homemade Blueberry Chia Jam too:
Punnet of Fresh Blueberries (or blackberries)
Water or Coconut Water
1 Teaspoon Coconut Oil
Soak the chia seeds in water or coconut water. Pour 1-2 tablespoons of water or coconut water into a saucepan and add the blueberries and a teaspoon of coconut oil. Mash the blueberries gently until the skin is broken and simmer for 5-10 minutes, stirring. Add the vanilla and cinnamon and stir continuously. Remove from the heat when the blueberries have sort of dissolved and pour into the chia seed gel. Mix with a fork and leave in the fridge to set and cool into a jam, or serve warm as a sort coulis.