Recipe:
Gluten Free Paleo Style Muesli | Size Fantastic | sizefantastic.com
Here is my recipe for the Gluten Free Muesli (Paleo style)
4 cups activated nuts (if you don’t have activated nuts you can make them or use raw nuts). I like to use: 1 cup Brazil nuts, 1 cup blanched and skinned almonds, 1 cup cashews or macadamias and 1 cup of a mix of hazelnuts and pecans. I find walnuts end up bitter and that’s also the reason I use smaller amounts of hazelnuts and pecans.
1/2 -2/3 cup mixed seeds (sesame, sunflower, – if you use flax, or chia, stir in at the end with pepitas)
1 cup coconut (dessicated or flakes, unsweetened)
1/4 pepitas to stir in at the end
1/4 cup xylitol
1/4 cup coconut oil
1 teaspoon cinnamon
(optional 1/4 cup chopped dried apricots or cranberries to be stirred in a the end)
Preheat oven to 150-180 degrees celsius.
Empty on a baking tray or shallow square baking dish, lined with parchment paper/wax paper. Smooth flat as if you were making a slice.
Bake in for about 20-35 minutes depending on your oven and whether you have used activated nuts or not. Stir the mix at least twice so that nuts on the edge are circulated. Be careful the nuts don’t burn as that makes them bitter.
Allow to cool.
Once cooled you can stir in the pepitas and dried fruit if you like. If you are going to serve your muesli with fresh fruit, I would recommend leaving out the dried fruit.
Store in an airtight container.
Serve with fresh fruit and yoghurt.
I serve mine with 1/2- a cup fresh berries and yoghurt or just with a serve of Coconut yoghurt and a garnish of fruit.
The nutty coconuty muesli is fairly rich and fairly filling (and high in fat 🙂 though good fats) so keep portions small.
Let me know how you go, this has been popular with my friends and family.
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