Gluten Free Muesli
Hello! As some of you know, I've been trying gluten free for the last 2 weeks. Not for any real health reasons other than I've just been feeling really bloated and horrible. So, based on this recipe, I doctored together my own version. Of course, muesli/cereal is a personal preference - so add what you do/do not want
INGREDIENTS
3 tablespoons golden syrup
3 tablespoons coconut oil (original recipe used macadamia oil)
1 cup gluten-free cornflakes
1 cup rolled rice - I used 'poha' flakes from the Indian grocer, get the thin ones (I used medium but thin would be better)
1.5 cups puffed rice - again, I got mine from the Indian grocer
Handful of coarsely chopped macadamias
Handful of flaked almonds
Handful of walnut pieces
Two handfuls of flaked coconut
Shake of linseeds
Shake of sunflower seeds
Handful of raisins
½ cup dried cranberries
METHOD
Preheat oven to 180°C/160°C fan-forced.
Roast your walnuts and macadamias in the dry tray in the oven for about 5 minutes or until fragrant/slightly brown. Place the nuts into your storage container.
Now put 2 tablespoons of golden syrup with 2 tablespoons of coconut oil in your baking tray. Put in the oven for just under 5 minutes, or until the syrup/oil has melted together.
Combine 1 cup of cornflakes, half a cup of rolled rice, puffed rice and one handful of coconut flakes in the baking dish. Stir the syrup mixture through. Roast, uncovered, for about 7 - 10 minutes or until browned lightly, stirring halfway through roasting time. Cool in the tray.
This mixture should be kinda sticky and maybe sticking together. In which case, you should then break it into bits into a storage container.
Clean your tray or use a new one. Melt the coconut oil/syrup again (1 tablespoon of each). Get the puffed rice, another handful of coconut and almond flakes and stir through. Again, roast until lightly browned...This took me about 5 minutes.
You should have everything in the container now - so add the remaining ingredients which didn't need toasting - the fruit and seeds. Give your container a good shake til it's all mixed up.
NADZ TIPS
If you find it too sweet, you can add some untoasted cornflakes or more plain toasted puffed rice to make it less sweet.
Check your cornflakes to make sure they are gluten free. Most normal cornflakes will have gluten in them.
Hit up your Indian grocer for ingredients rather than getting punished at your health store.
Be inventive - you can add what you want. Pistachios, peanuts, cashews, chia seeds, etc.
I love this stuff and I want to eat it all now!!! But gluten free doesn't mean calorie freee. FAIL :(
Edit: I even took a photo but forgot to upload it - thanks for reminding me dorukai
I always measure out 60g to eat for breakfast and I always want to eat 100g :( Depressing!
INGREDIENTS
3 tablespoons golden syrup
3 tablespoons coconut oil (original recipe used macadamia oil)
1 cup gluten-free cornflakes
1 cup rolled rice - I used 'poha' flakes from the Indian grocer, get the thin ones (I used medium but thin would be better)
1.5 cups puffed rice - again, I got mine from the Indian grocer
Handful of coarsely chopped macadamias
Handful of flaked almonds
Handful of walnut pieces
Two handfuls of flaked coconut
Shake of linseeds
Shake of sunflower seeds
Handful of raisins
½ cup dried cranberries
METHOD
Preheat oven to 180°C/160°C fan-forced.
Roast your walnuts and macadamias in the dry tray in the oven for about 5 minutes or until fragrant/slightly brown. Place the nuts into your storage container.
Now put 2 tablespoons of golden syrup with 2 tablespoons of coconut oil in your baking tray. Put in the oven for just under 5 minutes, or until the syrup/oil has melted together.
Combine 1 cup of cornflakes, half a cup of rolled rice, puffed rice and one handful of coconut flakes in the baking dish. Stir the syrup mixture through. Roast, uncovered, for about 7 - 10 minutes or until browned lightly, stirring halfway through roasting time. Cool in the tray.
This mixture should be kinda sticky and maybe sticking together. In which case, you should then break it into bits into a storage container.
Clean your tray or use a new one. Melt the coconut oil/syrup again (1 tablespoon of each). Get the puffed rice, another handful of coconut and almond flakes and stir through. Again, roast until lightly browned...This took me about 5 minutes.
You should have everything in the container now - so add the remaining ingredients which didn't need toasting - the fruit and seeds. Give your container a good shake til it's all mixed up.
NADZ TIPS
If you find it too sweet, you can add some untoasted cornflakes or more plain toasted puffed rice to make it less sweet.
Check your cornflakes to make sure they are gluten free. Most normal cornflakes will have gluten in them.
Hit up your Indian grocer for ingredients rather than getting punished at your health store.
Be inventive - you can add what you want. Pistachios, peanuts, cashews, chia seeds, etc.
I love this stuff and I want to eat it all now!!! But gluten free doesn't mean calorie freee. FAIL :(
Edit: I even took a photo but forgot to upload it - thanks for reminding me dorukai
I always measure out 60g to eat for breakfast and I always want to eat 100g :( Depressing!