When I first encountered bircher muesli on the bountiful breakfast table at Ireland’s Ballymaloe House I assumed they’d invented it, so perfect was the combination of Irish oatmeal, homegrown apples and thick yellow cream. In fact, as I quickly discovered when I tried to recreate this mushy beige manna at home, bircher muesli’s origins lie a long way from the green fields of County Cork.
It is the creation of Maximilian Bircher-Benner, a Swiss doctor and nutritionist, who developed it for patients at his Zurich sanatorium at the turn of the last century as a way of shoehorning yet more raw fruit into their diets. His charges started every single meal with a bowl of his “little mush” – which may, I concede, have been rather too much of a good thing.
Bircher-Benner believed apples had cured him of jaundice as a young man, leaving him unfashionably evangelical, for his time, on the powers of fruit and vegetables. I can see his creation would be excellent fuel for a day yomping in the Swiss countryside (or indeed soaking up the sun in one’s underwear, as seems to have been popular in such establishments). It is also a sound choice for anyone, yomper or not, hoping to see off the mid-morning munchies. Fresher and fruitier than the more familiar dry variety, bircher muesli is the perfect way to start the day, especially now, at the height of the apple season.Submitted by: ALL_SMILES_4U
CALORIES: 586.1 |
FAT: 9.8g |
PROTEIN: 18.5g |
CARBS: 111.8g |