You may not have the same obsession with muesli as I do so I completely understand if you think it’s not an appropriate lunch food. But it’s more than appropriate for those mornings when you’ve run out of time at home to eat and so find yourself sitting at your desk, checking your morning emails while trying not to spill milk on your keyboard.
The Christmas just been I made two varieties of muesli, packaged them in pretty jars and gifted them to loved ones. One version was oaty: rich and spicy it was generously toasted with almonds, hazelnuts, Brazil nuts, seeds and dried blueberries. The other one was gluten free: puffed quinoa and brown rice in light clusters with coconut flakes, almonds and cranberries. In total bewilderment I’ve had the most positive feedback from my little gluten free brew! So that’s why I’ve chosen this variety to share with you today.
This recipe doesn’t have to be just for those with celiac disease or gluten intolerance; I’m neither and I’m not prepared to give up my Vogel’s original toast but I am prepared to give up traditional muesli with oats and bran for this one!
I’ve used coconut oil for its positive heath properties and agave syrup due to its low glycaemic index (compared to other sugars) but you can just as easily substitute these for canola oil and honey.