Indian Simple Soaked Fennel Muesli

When I think of Soaked Fennel Muesli, hot summer days, picnics in the garden and my grandmother’s sweet fennel water come to mind. It’s a cooling spice and so it works perfectly as a summer drink. But I’ve also used fennel or fennel powder in nut butter smoothies and it’s one of those lusciously moreish drinks you just want more and more of. So here it is again, this time stirred into muesli, giving the muesli that sweet aniseed flavour, great for the morning since fennel is great for digestion. Since fennel powder isn’t readily available, I’ve created an alternative recipe using fennel seeds which you can soak and then blend with the almond milk, or with any milk of your choice.

This fennel muesli can be prepared and made in advance, the night before serving. If it looks too thick in the morning, simply add more milk and taste again for sweetness. Makes 2 servings

SOAKED FENNEL MUESLI INGREDIENTS

1 teaspoon (5-7g) fennel seeds
3/4 glass almond milk (or any milk of choice)
2 dates
4 tablespoons oats
1 tablespoon chia
1 tablespoon maple syrup (or honey)
handful chopped pistachios and blueberries for garnishing

METHOD

1. Soak the fennel seeds and dates in the milk for as long as possible or overnight in fridge.
   
   
2. When ready to make, blend the mix of fennel seeds, milk and dates together in a high speed blender.
   
   
3. Pour this mixture over the oats and chia seeds and mix.
   
   
4. Let this soak for as long as possible so that the oats and chia can soak the milk – the consistency will thicken with time.
   
   
5. Add honey, taste and add more if required. Garnish with pistachios or other nuts and some blueberries.
   
   

The original article was published on ELUXE Magazine.

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