Kombucha Bircher with Passionfruit Curd

When thinking about making bircher muesli for breakfast, I realised I didn’t have any fruit juice in the house to sweeten it with. What I did have however, was a bottle of passionfruit kombucha. What a revelation! Something to sweeten and soften the bircher as well as fill it with probiotics. You will need to prepare this the night, but it is super simple and it simplifies your morning routine. I couldn’t go past making some healthy, nourishing passionfruit curd to top it with and it was divine. You’ll need approximately 6 passionfruit to make the two serves of bircher and curd, depending on their size. The fruit barns and farmer’s markets are filled with fresh passionfruit at the moment, so it is the perfect time to indulge in their delicious, tangy, sweetness!

Serves 2

Kombucha Bircher:

1 cup rolled oats (I use gluten free, organic)

2 tbsps. chia seeds

1 cup kombucha (I used a passionfruit one from Mojo Kombucha)

1/3 cup coconut milk (or other plant-based milk)

2 tsps. maple syrup / raw honey

1/3 cup yoghurt (coconut or natural)

1/3 cup desiccated/shredded coconut

2 small passionfruit or 1 large

Passionfruit Curd:

1 tbsp. coconut oil

2 tbsps. raw honey / maple syrup

¼ cup passionfruit pulp

1 tbsp. lemon juice

2 free-range eggs

Coconut chips, bee pollen (optional) and extra passionfruit halves, to serve.

1. Place the oats, chia seeds, kombucha, coconut milk and maple or honey into a medium sized bowl and stir to combine. Cover and place into the fridge to soak overnight.

2. Meanwhile, to make the passionfruit curd, melt the coconut oil and honey in a small saucepan over low heat. Remove from the heat and allow to cool. Remove the passionfruit pulp, juice the lemon and whisk the eggs while you wait. Add them to the saucepan and whisk to combine. Return to the stove over low heat and continue to whisk for 3-5 minutes or until it begins to thicken. Once it is smooth and thick, remove it from the heat and allow it to cool. Store it in the fridge.

3. In the morning, add the yoghurt, coconut and passionfruit pulp to the bircher and stir to combine.

4. Serve, topped with passionfruit curd, coconut chips, bee pollen and extra passionfruit halves and enjoy!