This recipe comes from Sarah Britton on www.rawfoodrecipes.com.
A fabulously delicious, versatile and filling raw breakfast that will definitely give you the nutritional oomph to get through the day until lunch time. By soaking the oats we enhance their digestibility and nutrition, and also create a soft texture without the use of heat. Once you combine the soaked oats with chia, brazil nut milk, and a dash of lemon juice you can layer this mixture with this luscious, sweetly spiced strawberry sauce for a unique breakfast treat! Use the leftover sauce with pancakes, yogurt, ice cream, or layered with raw almond or cashew butter on sprouted spread. Sarah Britton shares with us a lot of wonderful information about the importance of soaking grains on her amazing blog My New Roots. Here is a little excerpt:
“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.”
2/3 cup oats or any other whole, rolled grain
1 cup milk of your choice (I like Brazil nut, almond, or hemp) or water
a dash of freshly squeezed lemon juice (½ tsp.)
2 Tbsp. chia seeds
Spiced Strawberry Sauce: (makes 6-8 servings)
1kg/2 pounds organic strawberries
zest of ½ organic orange
1/2 vanilla bean, scraped
2 cardamom pods
1 star anise
1 black peppercorn (optional)
1 teeny pinch sea salt
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1 Tbsp. raw honey or agave
1. Fold all ingredients together in a jar or bowl, place in the fridge overnight.
2. In the morning, remove muesli from the fridge and let stand at room temperature for 10 minutes if desired. Layer in more milk, yogurt, and the Spiced Strawberry Sauce with more fresh fruit. Enjoy.
Spiced Strawberry Sauce:
1. Wash and cut the strawberries in half, or into quarters depending on their size. Place in a large jar or container. Add all other ingredients and using a muddler or a large spoon, smash the berries extracting their juices, but leaving some of the whole. Be sure to crush the whole spices too (you may want to use a mortar and pestle before placing them in the jar).
2. Cover with an airtight lid and place in the fridge to marinate (at least an hour). Keeps for a week. Serve with Bircher muesli, or on pancakes, yogurt, ice cream etc.