Gluten Free Muesli

Check out this delicious gluten free muesli, super nutritious and easy to make

Thanks to Megan my partner for this one with some inspiration from Talulah’s (Newcastle) and ‘Paleo Pete’ (Evans)

Note:Recommend organic ingredients where possible. Why? Well organic means no herbicides, pesticides or chemical fertilisers are used meaning your food is toxic free and grown sustainably

Makes 2 servings:

 

INGREDIENTS

3 tblspns                      Sunflower kernels

3 tblspnsPepitas

3 tblspns                      Almonds to smash (or flaked to leave be)

½ cup                           Shredded (or dessicated) coconut

8 stalks                         Washed rhubarb stalks (discard leaves), chopped 2-3cms length

1                                              Apple, chapped in chunks (optional)

6                                    Dates, de-pipped and sliced

1 teaspn                       Goji berries

1 teaspn                       Dried cranberries

200ml can                  Coconut cream

1 teaspn                       Honey (optional)

1 cup                             Almond milk (or coconut milk)

Sprinkle                       Cinnamon

Sprinkle                       Cacao nibs

 

 

MAKING THE CEREAL

• Preheat the oven to 180 degrees.
• Put the sunflower kernels, pepitas and whole almonds (not flaked) on a baking tray and pop in the oven for 10 minutes to toast.
• Put the coconut (and flaked almonds, if you’re not using whole) on a separate tray and toast in over for 3 minutes, until lightly golden.
• Once ready take the whole almonds (if that’s what you chose) and – depending on your de-stress needs – either smash them one-by-one on the chopping board using a meat mallet or pressing down which a large knife until crushed.
• Combine all seeds and coconut in a bowl

 

MAKING THE STEW

• In a saucepan, cover the bottom with filtered water and chopped rhubarb, apple and goji berries
• Cover with lid and cook at a medium to low heat
• Stew until the rhubarb is soft and falling apart (apple can be soft chunks)
• Close to end of stew, add the dates and dried cranberries to warm through

 

MAKING THE COCONUT TOPPING

• Open the can of coconut cream and scoop out the hardened cream layer in a bowl
• (use the milk in smoothies or later in this recipe)
• Add honey to the coconut (optional)
• Sprinkle cinnamon to the coconut
• Give it all a good mix with a spoon until smooth consistency

 

SERVING

• Put the nuts and coconut into two breakfast bowls
• Pour almond or coconut milk
• Add the stew on top
• Add the coconut topping
• Sprinkle the coconut topping with cinnamon and cacao nibs

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