• Rebecca Cook

Amaranth & Quinoa Bircher Brekkie

Gluten free

Serves: 4

*Prepare the night before

1x cup amaranth

1x cup quinoa

½ cup shredded coconut

½ cup pepita

½ cup sunflower seeds

3x green apples

2x pears

4x cups boiling water

Pinch of, ground cinnamon


Add amaranth and quinoa into a medium size saucepan, add 4 cups of kettle boiled water, stir, bring to a boil on the stove. Once the amaranth and quinoa start to absorb the water turn the heat off and let sit until the rest of the water is absorbed.

Meanwhile, cold-press juice the pears and 2x green apples.

Place the boiled mix into a container (that has a lid), add pepita, sunflower seeds and shredded coconut.

Pour approx. 2 cups of the fresh juice over the mix, fold through until evenly mixed.

*If there is extra juice keep it in the fridge to add when eating for extra moisture, if needed, or otherwise drink.

Leave the mix to cool. Then place lid onto container, and into the fridge, let sit overnight..ready for brekkie in the morning- enjoy! Yum!

To serve: grate green apple, and sprinkle some cinnamon.

Optional: a dollop of greek or sheeps yogurt


 Clinic Space

Salt Bush Clinic

55 Moore Street

Austinmer, 2515

  • White Facebook Icon
  • White Instagram Icon

© 2023 by Alison Knight. Proudly created with