Jaffa Bircher

I love Jaffa cakes, the mixture of chocolate and orange is one of the best flavour combinations. I’ve recently  run a few trail events where Jaffa cakes have been available at the drinks stations alongside the gels and I have been nicely fuelled by Jaffa power.  I’ve been trying to recreate that Jaffa taste in a slightly healthier way.

I first discovered the joys of orange puree during a patisserie course last year and it’s fabulous for adding a really strong orange hit.  There is a bit of preparation the night before due to having to boil the oranges and make the puree, but it’s really easy and worth it.  The puree also freezes really well.  I freeze it in ice cube trays or small ramekins so it’s portioned ready to use.  So instead of boiling one orange at a time I boil 2 or 3 and freeze the leftover.

To make the orange puree

Put 1 or more whole oranges in a big pan of water, bring to the boil and then simmer for around an hour – they should feel very soft when ready but still intact. Drain them, cut them in half and let them cool. When cool blitz them in a processor – skin and all. This is your puree.

Jaffa Bircher (serves one)

Jaffa bircher

  • 100g orange puree (this a about half of a large orange when pureed)
  • 30g oats
  • 2 teaspoons of cacao powder
  • 10g dried cranberries
  • 100ml Almond milk

Mix all the ingredients together in a bowl, cover and leave to soak overnight.  If you want a slightly wetter bircher add an additional tablespoon of almond milk over the mixture before putting in the fridge.

Before eating I like to sprinkle a few more cranberries and cacao nibs on top.

This is another most delicious brekkie that tastes soooo much better than it looks.

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Author: thebrekkieblog

Runner and avid breakfast eater

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