Freekeh is an ancient grain that's a perfect fit for this made-over bircher breakfast.
- 165 g (1 cup) freekeh
- 560 ml (2¼ cups) cloudy apple juice
- 1 cinnamon quill
- 2 granny smith apples, grated, plus extra, sliced, to serve
- 2 tbsp lemon juice
- 500 g sheep’s-milk yoghurt (see Note)
- 50 g (⅓ cup) dried sour cherries (see Note)
- 2 tbsp dried barberries (see Note)
- 50 g (⅓ cup) roasted almonds, roughly chopped
- 35 g (¼ cup) pistachios, roughly chopped, plus extra, to serve
- 2 tbsp honey, to drizzle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place freekeh, apple juice, 125 ml (½ cup) water and cinnamon in a saucepan over medium heat and cook for 35 minutes or until freekeh is tender and the liquid has absorbed. Set aside to cool. Discard cinnamon.
Place cooked freekeh, apples, lemon juice, yoghurt, dried fruit and nuts in a large bowl and stir to combine.
Divide among bowls, top with extra apple, drizzle with honey and scatter over extra pistachios to serve.
• Sheep’s-milk yoghurt, dried sour cherries and dried barberries are available from selected delis.
Photography by John Laurie