The Best Homemade Muesli (PSSST… it’s Gluten Free too!)

Eating gluten free is hard enough as it is at times, but there is something about breakfast that makes it especially hard. Often GF cereals represent the food that you would feed a guinea pig – saw dust pellets and all! Apparently once you become gluten intolerant you lose your taste buds too…

However after spending numerous hours perusing grocery aisles and health food stores I decided it was time to develop my own muesli, one that was easy peasy to make, gluten free and (the most important part) would taste amazing!

This muesli is filling, full of fibre, contains good fats and is low GI (aka to keep your tummy full, body healthy and pumped with long lasting energy). It is also vegan friendly and for those paleos out there can be adapted to be paleo friendly too. I have really thought of everything!

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What you’ll need:

Baked mix:

  • 1 cup of quinoa flakes (omit if you would prefer a paleo muesli)
  • 1/2 cup of each type of nut: hazelnuts, almonds, cashews and pecans (or whichever nut you are nuts for)
  • 1 teaspoon of each spice: cinnamon, nutmeg and ground ginger
  • 1/3 cup of melted coconut oil
  • 1 & 1/2 teaspoon of coconut sugar (paleo’s should use maple syrup)
  • 1/3 cup of coconut flakes

Raw mix:

  • 1/3 cup of goji berries
  • 1/3 cup of pumpkin kernels
  • 1/4 cup of sunflower seeds
  • 1/4 cup of linseeds
  • 1/3 cup of coconut flakes

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What to do:

  • Preheat the oven to 180 degrees Celsius (fan forced).
  • Place all the nuts in a food processor and pulse until the nuts are crumbled (don’t worry if the nuts aren’t all even, a mix of small and larger pieces is optimal!)
  • Place the quinoa, coconut flakes and nut mixture in a bowl and roughly mix together. Set aside.
  • In a smaller bowl mix together the coconut sugar, spices and coconut oil.
  • Pour the spiced oil mixture over the quinoa/coconut flake/nut mixture and stir until the oil mixture is distributed evenly. This muesli mixture will be baked.
  • Line a large baking tray with baking paper and spread the muesli mixture in a thin, even layer over the tray. Place in the oven.
  • This muesli mixture needs to be baked for 12 minutes or until golden brown and smelling toasty. Every 3-4 minutes during the baking rake through the mixture with a fork to prevent uneven cooking/burning.
  • When the muesli is cooked, pull it out of the oven and set aside to cool.
  • Once cooled place the baked muesli mixture into a large bowl. Pour in the raw mix ingredients and combine baked and raw mixes together to form my GF muesli.

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Yay! All the hard work is down so you can get done to eating and enjoying! Top the muesli with coconut yoghurt and berries (or whatever fresh fruit you prefer). This muesli is also perfect as a crunchy topping for smoothie bowls, fruit salad and pancakes.

Store the muesli in an air tight container for up to 1 week (or up to 2 weeks if stored in the fridge).

Happy eating!

 

JB xx

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