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Cashew & Chia Bircher with Strawberry Sauce

15 min + 20 min soaking

Makes 4 cup size bowls

Plant Based +GF + Low Carb

Require: Blender

Batch Cooking: YES

Important note before you start:

This recipe serves a family of four. Double the amount of all ingredients if you would like to have extra for later in the week. The bircher can be stored in an airtight container in the fridge for up to four days, same for the strawberry sauce.


For the sauce

  • 4 cups (500 g) of frozen strawberries

  • 1/4 cup water

For the bircher

  • ¾ chia flakes - if chia flakes are not an option, replace them with GF oats. Note: this will increase the number of carbs in this recipe.

  • 2 tbsp chia seeds

  • 2 tbsp ground flax seeds

  • ¼ cup hemp seeds

  • 1 cup cashews - soaked overnight in 2 cups of water

  • 1 ½ cups unsweetened almond milk

  • 2 tsp ground cinnamon

  • 1 tsp vanilla extract

  • A pinch of salt


  • Let’s start by making the strawberry sauce. Place the strawberries and water in a medium-sized saucepan and cook with a lid on low heat. Cook until soft and juicy with a marmalade-like consistency. Set aside.

  • In a large bowl or glass jar, combine the chia flakes, chia seeds, flax seeds and hemp seeds.

  • Next, drain the cashews you soaked overnight, and add them to your blender with the almond milk, vanilla extract and salt. Blend well until smooth and creamy. Add the blended mixture to the bowl with dry ingredients. Mix with a spoon and set aside for 20 minutes, so the chia flakes and seeds soak the liquid.

  • Serve in small bowls with the warm strawberry sauce on top.

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