Feijoa Bircher Bowl

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The beauty of this recipe, apart from the delicious feijoa flavour, is that it can be made ahead of time and stored in the refrigerator for up to 4 days.

The benefit of soaking the nuts and seeds is that it removes the phytic acid making them much more easily digested and many of the nutrients more available for absorption.

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Serves 4

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3/4 (50g) cup rolled oats

1/4 (40g) cup chia seeds

2 tablespoons ground flax seeds

6 tablespoons feijoa powder

1/2 (70g) cup raw almonds (soaked in water overnight)

1/4 (30g) cup pumpkin seeds (soaked in water overnight)

3 cups (700ml) filtered water

Freeze dried feijoa wedges to serve

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Soak the almonds and pumpkin seeds in water overnight or for at least 6 hours.

Combine the oats, chia seeds, flax seed and feijoa powder in a bowl.

Drain and rinse the soaked almonds and pumpkin seeds and transfer them to a high-speed blender. Add the 3 cups (700ml) of filtered water and blend until smooth, then pour into oat mixture.

Stir well and set aside for half an hour until thick and creamy.

This can be eaten immediately topped with a few crushed freeze dried feijoa wedges, or stored in an airtight container in the fridge for up to 4 days.