Ingredients for two
- 60 g gluten-free oats
- 15 g chia seeds
- 40 g pumpkin seeds
- 2 medium peaches or nectarines preferably ripe
- zest of half lemon
- 1/4 tsp vanilla powder (not vanilla sugar…)
- 500 ml cashew milk
For this summer muesli start by chopping the peach into cubes, keep half a peach for plating. In a large bowl, add the gluten free oats.
Add the pumpkin seeds but keep some for plating. I really believe that food tastes better when we take the time to plate it.
The most important ingredients in my opinion are the lemon zest and the powdered vanilla. Lemon zest is an incredible flavour enhancer and it will completly change this muesli. It is now officially a summer muesli.
Soak the whole lot in cashew milk for roughly 30min. If you rather have your breakfast ready the next morning, prepare the muesli the night before and leave it in the fridge overnight.
If you have a blender at home, I would highly recommend replacing the store bought milk with your own one.It is soooooo easy, and the great thing with cashews is that you can simply blend them with water and not even filter the milk. By not filtering your milks, you preserve the fibres as well!
I normally use 70g of nuts for 1 l of water. You can also replace cashews with almonds, hazelnuts or any other nuts or seeds.
Did you know that oats are gluten free ?
Many think that oats have gluten but they don’t. The problem with oats is that they are often processed or even cultivated near wheat and therefore get contaminated.
You can easily find gluten free oats in Coop and Migros.