Traditionally bircher puddings are made using oats, but to control the carbohydrate content and increase the nutrient density, we’ve used a linseed, sunflower and almond (LSA) mix instead. Being high in protein, LSA will help to keep blood sugar levels stable. LSA also contains a healthy dose of omega-3 fats, vitamin A, E, D and B, calcium, zinc and magnesium. The perfect portable breakfast for when you are on-the-go.
Ingredients (Serves 1)
- ¼ cup linseed, sunflower and almond mix (LSA)
- 1 tablespoon chia seeds
- 1 tablespoon pumpkin seeds
- 1 teaspoon Melrose MCT oil, optional
- 150ml unsweetened coconut milk
- 1 teaspoon organic vanilla extract
- 1 lemon, juiced & zested
- 100g blueberries
- 1 tablespoon almonds, roughly chopped
- 1 tablespoon coconut flakes
- 1-2 tablespoons coconut yoghurt
- Combine LSA, chia and pumpkin seeds, MCT oil, milk, vanilla and lemon zest in an airtight container, stirring thoroughly. Transfer to the fridge to allow to soak overnight. You may need to check on it once or twice and stir again.
- To make the blueberry smash, add the berries, juice of the lemon, almonds and coconut flakes to a bowl. Using a fork, smash the ingredients together.
- To serve, top the bircher with blueberry smash and coconut yoghurt.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.
Image by Sarah Craven Photography.