At HideAway Haven we believe no one should feel deprived at breakfast time because of dietary requirements, restrictions or choices.  We have a range of gluten free, lactose free, RAW and Vegan dishes which are sure to tempt you each and every morning of your stay with us.

Bircher Muesli - Vegan and Plant Based

Bircher Muesli, a traditionally Swiss breakfast.,  is a great, delicious and nutritious start to your day. Great for preparing in advance, this simple breakfast is great for those mornings you are on the go!

Vegan Plant Based Bircher Muesli at HideAway Haven

This has become a firm favourite with our guests.  I love making it for them because I always make enough for me as well.

I don't normally measure my ingredients but I'll give it a go here

  • 2 cups spelt oats (I like the spelt as it does not get soggy, but feel free to use whatever you like)
  • 4 teaspoons chia seeds
  • 3 tablespoons slivered or sliced almonds
  • 2 tablespoons oat bran
  • 3 tablespoons dried cranberries
  • 3 tablespoons Goji berries
  • 1 grated apple
  • juice of 1 or 2 oranges
  • almond milk (or milk of your choice) enough to cover all ingredients.
  • optional Maple Syrup

Combine in a container and let it sit in the fridge overnight.  Serve with coconut yogurt and fresh fruit (from our local markets). .  My new favourite breakfast since starting our new lifestyle.

Asparagus and Red Capsicum Salad

Asparagus and Red Capsicum Salad


2 Red Capsicums
1/3 cup Olive Oil ( we used a lot less)
1 clove garlic (roast in oven with capsicum)
2 tablespoons lemon juice (use fresh)
2 tablespoon fresh basil leaves
2 tablespoons dry roasted pine nuts
Handful small black olives

Roast Capsicum under the grill (drizzle olive oil, salt and pepper) until blackened, cover until cool enough to handle then remove the skin.  Chop all ingredients (I used the thermomix) and combine.
Cut off woody ends of the asparagus, line a baking tray with al foil.  Drizzle over olive oil, salt and pepper and bake in oven for approx 5 mins. (toss once during this time.

Place some fresh spinach on a plate, layer the asparagus and spoon over the dressing.  Serve with a slice of fresh lemon