When I see a recipe, I often make it the first time just as it says in the book, then tweak it a bit here, a bit there to suit our tastes.  The following recipe originated from the book The Art of Eating Well by Hemsley and Hemsley and was called Buckwheat Groat Bircher Muesli.  They recommended that instead of the groats, one could use coconut and chia which is what I did and the result was awesome !!

This is an overnight dish and I often make a larger quantity as it keeps for a few days in the fridge.

Ingredients:

40g shredded coconut (desiccated)

2 tablespoons chia seeds

2 – 3 tablespoons of your favourite seeds, ie pumpkin, sunflower etc.  (I usually have a supply of a Crunchy Trail Seed Mix in my store cupboard which is perfect for this)

125g full-fat probiotic natural yoghurt

1/4 tsp ground cinnamon

1 tsp raw honey

1 large apple, grated with skin on

Method:

Mix the coconut and chia with a few tablespoons of water and then mix in all the other ingredients before you go to bed.  Leave covered in your fridge.

In the morning the chia will have absorbed the liquid and swelled to make a Bircher pudding.

Serve with a handful of your favourite seasonal berries, some toasted desiccated coconut and an extra sprinkle of cinnamon if desired.  The choice is yours.

Coconut and Chia Bircher served with fresh strawberries and a dollop of probiotic natural yoghurt.

Although this is strictly speaking a breakfast dish, my husband will eat a bowlful at any time if he spots it in the fridge.  The last time I made it, instead of strawberries, I stirred in some frozen mixed berries and it was delicious.