Over the past few months, I have found a few recipes over the internet (credited below) and have been putting them to the test, especially in terms of making them gluten and dairy free. A simple one, but quite easy to mess up, is Muesli. There are so many variations of this, each one just a beautiful as the next. (Unless, you put raisins in them. Ew.) As there are so many recipes out there, it can be difficult to find out which one is right for you, so I will show you how I make my gluten-free muesli from a combination of two lovely recipes. While also explaining the pitfalls to watch out for!
- 3 cups Gluten Free Oats
- 3/4 cups of Almonds
- 3/4 cups of Sunflower Seeds
- 3/4 cups of Pumpkin Seeds
- 1/2 cups of Honey
- 1 tsp of Matcha
- 1 cups of “Craisins”
- 4 tbsp Sunflower Oil
Note: The original recipe had asked for only almonds and sunflower seeds, but I like more variation, so I added pumpkin seeds. Due to this, I reduced the original amount.
4. Add the Matcha (optional), Honey and Oil; I added sunflower oil today, but I prefer to use coconut oil.
5. Preheat the Oven to 150 C
7. Place in the oven for 30 minutes!
Note (2): Check on the muesli every 10 minutes, mixing it around to ensure the edges don’t get burnt. Burnt muesli tastes horrible, so keep checking on it.
8. Add the dried cranberries in 10 minutes before it is finished. Otherwise, you’ll end up with crunchy berries.
9. Take it out and let it cool!
Note (3): Yes, I did burn my muesli. I don’t want to talk about it.
After you should have lovely muesli! I love to mix it with yoghurt and chocolate chips to make a beautiful dessert.
**Credit to https://pin.it/vmzz2zn2clzg2z and https://www.bakerita.com/matcha-granola/
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Hope this recipe makes you less,
Anxious and Hungry