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  • Lynne Flood

Gluten free Muesli

Updated: Jan 25, 2018

Muesli: Ingredients 3 tbsp coconut oil 2 tbsp pure maple syrup, rice malt or honey 1/2 tsp ground cinnamon 1 tsp vanilla extract 3 cups Rice Puffs 2 cups Quinoa puffs (or Millet or Buckwheat puffs) 1/2 cup pumpkin seeds

1/4 cup sunflower seeds 1 cup nuts chopped eg almonds, walnuts, hazelnuts, Brazil nuts 1/2 cup coconut chips 1 cup dried fruit eg dates, raisins, apricots

Method Preheat oven to 180. Line an oven tray with baking paper 1 Combine coconut oil, choice of sweetener, cinnamon and vanilla in small pot and stir on low heat until melted. 2. Toss melted mixture with the rice puffs, quinoa puffs, pumpkin seeds, sunflower seeds and nuts, coating well. Bake 10 mins. 3. Remove from oven and allow to cool before tossing with dried fruit. Store in air tight container.

If you don’t need to be gluten free, you can substitute some or all of the gluten free puffs with oats.



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