Gluten Free Grain Free Museli
Gluten free muesli can be expensive, hard to eat (raw), filled with other stuff you don’t want like dried fruit, syrups and artificial sweeteners. This gluten free muesli recipe is all about simplicity, affordability and nourishment with a bit of crunch!
INGREDIENTS:
- 1 cup almonds
- 1 cup pecans
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/4 cup dates (you can leave out)
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- Water
METHOD:
- Night before – Soak almonds, pecans, pumpkin seeds and sunflower seeds in a big bowl of water overnight. Make sure the water is well above the line of the nuts and seeds – they get thirsty
- The next day – Pre-heat oven to 150C (this is for quick drying)
- Line several baking trays with non-stick baking paper (you may need 2 or 3 depending on the size of your oven)
- Soak the dates in warm water for about 20 minutes
- During this time, drain off the soaked nuts and seeds and rinse thoroughly in colander until the water runs clear
- Leave them drain for 10 minutes
- Place everything into a food processor (including drained dates, spices and salt) and pulse (stop/start) until well combined and starting to break apart. It will look like wet muesli
- Spoon mix onto lined baking trays – be careful to spread the mix evenly over the trays
- Place in oven and bake until completely dried. This can take 1-2 hours depending on your oven
- Stir the mix around a few times during cooking to make sure it bakes evenly
- Once the mixture is dry turn off oven and let the mix cool down in the oven – this will make it crispy, dry and yummy
- Ready to be stored in an airtight container in the cupboard
Serve with coconut yoghurt, fruit or milk of your choice
This recipe has been kindly shared by Tania Hubbard from:
www.glutenfreegrainfree.com.au/gluten-free-grain-free-breakfast-recipe/
