Gluten-free muesli

Gluten-free muesli

Photo by Tamara West

Nadia Lim

Bite 25/2/2013

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Ratings: 3.0 / 5 FROM 2

5

This light and nutty gluten-free muesli takes all of about 15 minutes to make and is much, much cheaper than buying gluten-free muesli from the shelves — and (I think) much yummier too!

Ingredients

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3 tbsp Coconut oil, or macadamia nut oil
2 tbsp Maple syrup
2 tbsp Honey
½ tsp Ground cinnamon
1 tsp Vanilla extract, (optional)
3 cups Puffed rice cereal, (I used Nature's Path)
2 cups Quinoa puffs, (I used Ceres Organics)
½ cup Pumpkin seeds
¼ cup Sunflower seeds
1½ cups Chopped nuts, (I used a mix of almonds, walnuts and brazil nuts)
½ cup Coconut chips, use up to 3/4 cup. Substitute for shavings or threads.
1 cup Dried fruit, chopped. eg. apricots, dates, cranberries, raisins, papaya, mango

Directions

  1. Combine coconut or macadamia oil, maple syrup, honey, cinnamon and vanilla in a small pot and stir on low heat until melted.
  2. Toss melted mixture with the rice puffs, quinoa puffs, pumpkin seeds, sunflowers seeds and nuts, coating well.
  3. Transfer to lined oven tray and bake for 8-10 minutes, tossing a few times during cooking. 
  4. Scatter over coconut chips and bake a further 2 minutes (time carefully to watch the coconut doesn’t burn).
  5. Remove muesli from oven and allow to cool before tossing with dried fruit. Store in an air-tight container.

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