25th October 2015

A delicious, toasted muesli made with raw oats, golden honey and crunchy nuts & seeds. Serve with a dollop of Greek yoghurt and add some chopped, fresh fruit such as berries or banana, for a perfectly healthy start to your day.

Dry Ingredients

• 250ml oats
• 125ml dessicated coconut
• 125ml raw, whole almonds
• 125ml raw, whole hazelnuts
• 125ml sunflower seeds
• 80ml pumpkin seeds
• 80ml flaked almonds
• 10ml ground cinnamon
• 5ml ground mixed spice
• 1¼ml ground nutmeg

Wet Ingredients

• 60ml apple / apricot / orange juice
• 5ml vanilla extract
• 125ml (a little less) runny honey
• Small pinch of salt (optional)

Method

1. Switch on the oven to 180°C.
2. Prepare a large, shallow baking tray by greasing with a thin layer of light vegetable oil and removing any excess.
3. In a large mixing bowl, combine all the dry ingredients.
4. In a separate bowl, mix the wet ingredients, stirring well until all the honey dissolves.
5. Pour the wet ingredients into the dry ingredients and combine until thoroughly moistened.
6. Turn the mixture onto the prepared baking tray and spread in a thin, even layer.
7. Place in the oven for 20 to 25 minutes, stirring thoroughly half-way through the cooking time.
8. Allow to cool completely before sealing in air-tight jars.
9. Keep for up to two weeks.

Serving toasted, wheat-free muesli

• This muesli is delicious served with thick, Greek yoghurt or a splash of milk.
• Grated apple, chopped strawberries and / or bananas add a fresh, sweet taste.
• Add a handful of raisins or chopped, dried apricots for variation.
• Or try it with some Spicy, stewed apple.

Sarah’s Tips for the best wheat-free muesli!

• I store my nuts and seeds in air-tight jars on the top shelf of my fridge in order to prevent the oils from becoming rancid.
• Try a different combinations of nuts such as pecans, walnuts or cashews.
• Nuts and seeds must always be raw and unsalted.
• I add a small pinch of salt to the wet ingredients (so that it dissolves properly) in order to enhance the flavours.
• Line your baking tray with baking paper so that it is easier to tip the muesli into jars once it has cooled down.

Notes

• VERY EASY
• Preparation: 10 - 12 minutes
• Cooking: 25 minutes + cooling time
• Wheat-free
• Vegetarian
• Allergens: Gluten, nuts
• 12 - 14 servings
• NB: This wheat-free muesli does contain gluten (oats) and is therefore not gluten-free.