Carrot bircher muesli

Styling: Carlie Monasso. Photography: Bec Hudson

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This is one of my favourite go to breakfasts.   As strange as the idea of a vegetable in muesli may seem –  this tastes absolutely delicious, I promise! This recipe is best made the night before.  I love waking up knowing I have waiting for me after my morning exercise.

I’ve quinoa flakes and buckwheat, both are gluten free and a great source of protein, carbohydrates and fibre.  I love the crunchy texture the buckwheat provides.

You will need
1 carrot, grated
1 cup quinoa flakes
1/2 cup buckwheat groats
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1  tsp vanilla extract or powder
1 tablespoon rice malt syrup
1 cup milk (I use almond or coconut milk)
Small handful walnuts

Optional toppings
Pepita seeds
Shredded coconut
Coconut cream or yoghurt (I use Coyo) or natural/full fat organic yoghurt
Goji berries

What to do
1. Put all the ingredients in a bowl, soak  overnight.
2. Serve in a bowl top with toppings and enjoy.  Yes, it really is that simple!

Serves 2-3

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Zara is a healthy home consultant, author and keynote speaker on a mission to empower 1 million people to takes steps towards a healthier home. Zara learned about the link between our homes and our health after going through two different types of cancer. Zara is passionate about shining the spotlight on what she believes to be the least understood health challenges of our time, and sharing the things she wishes she had known, that could have prevented the illnesses she has been through. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. Magazine and Fairfax health online publications. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia.

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