Spoon {eats} : Beetroot + coconut Bircher

 nibs etc. is about upcycling leftovers and creating no waste recipes; either from leftovers, or ingredients/odds and ends of ingredients that might otherwise go to waste. I can’t stand to waste food without having tried to re-give it life, or ‘upcycle’ it, at least a few more times. And these I call Bestovers: Best, leftovers. [Spread the word, hashtag away, go crazy].

So when Spoon asked me to put a ‘nibs etc.’ Bestover spin on things, this is what happened…

The original recipe, Beetroot Bircher with Apple + Walnuts, is straight out of Spoon’s new beautiful recipe book, dedicated entirely to breakfast, [and how it can be enjoyed, at all hours of the day - a truly great thing, in my humble opinion]. Bircher Muesli is something I grew up eating in Switzerland; and is most definitely one of my favourite things to have for breakfast [other than perhaps, nutella stuffed French toast]. For many of you, on the other hand, that might include a homemade, freshly pressed juice [for example]. In which case, I beg of you, SAVE YOUR PULP. This is the ultimate bestover ingredient [or one of…]. It’s nutritionally rich in fibre and full of flavour. Intrigued?

I present to you, Bestover Beet Bircher. Inspired by Spoon, breakfast, and bestovers.

#ThinkBeforeYouToss x #NoSmallTalkBeforeBreakfast BOOM.

  • Beet Pulp + Coconut Yoghurt Bircher
  • (Adapted from Spoon Cereals cookbook recipe) 
  • Serves 2-3
  • Ingredients:
  • 170g Beetroot pulp [note, the one I used also happened to have a little ginger in it]
  • 45g Apple pulp
  • 2 tbsp Apple juice
  • 100ml Water
  • 100ml Coconut Yoghurt
  • 125g Oats
  •  ½ Banana
  • ½ Apple
  • 2 tbsp Walnuts
  • 2 tbsp Flaked Coconut
  • 1 tsp honey

Method:

Blitz the pulps in a food processor, then tip out onto a plate and pass your fingers through to remove any apple seeds and lager pieces of un-blitzed beetroot.

Pour the pulps into a bowl, then add all the other ingredients and mix together with a fork until all ingredients are fully distributed.

Tip the contents into about a 500g jar/container, and leave in the fridge overnight.

To serve, divide into 2-3 portions, and top with thinly sliced banana, finely chopped ‘matchstick’, apple toasted walnuts, flaked coconut and a drizzle of honey.

Consume: For additional sweetness, mix half a large banana into the oat and beet mix with a fork, when ready to eat, before dividing and topping with additional banana, apple etc.

For extra creaminess, stir in and or top with additional tablespoon, or 2, of coconut yoghurt. Thickened yoghurt – such as greek, quark or skyr – are also good alternatives to coconut yoghurt. Substituting beet pulp for a peeled, cooked and pureed beetroot, as the original recipe calls.

© words and photography by Chloë Stewart of nibs etc.

nibs etc. on  instagram