Gluten Free Muesli

Makes 7 cups -use 3/4 to 1 cup per serve

I used some puffed ingredients for bulk, more bulk will fill your tummy more. Just like lots of vegetables fill your tummy!



Ingredients

3 cups of puffed brown rice, you can use any puffed cereal like quinoa, amaranth, millet, corn

1 cup of chopped nuts, I used macadamias, almonds, cashews and brazil nuts

1 cup of seeds, I used pumpkin, sunflower and chia seeds

1 cup shredded coconut

½ cup of dried fruit, I used craisens and sultanas

½ cup psyllium- this is found near the breakfast/health section at the supermarket

Method

Mix altogether. Serve up with things like berries, banana, natural greek yoghurt, coconut/almond milk.

Sesame and nut snaps

Ingredients

 100 g nuts of your choice

75g sunflower/pumpkin seeds

50g sesame seeds (toasted in a low heat fry pan)

¼ cup honey

¼ cup coconut oil (melted)

1 tbsp tahini

A grind of salt

Some chia seeds to sprinkle over the top (optional)

Method

Preheat oven to 180C

In a food processor blend mixed nuts and the sunflower/pumpkin seeds, leave them a little bit chunky, not too fine. If they are too chunky it will make it difficult to cut later. Put into a bowl

Add your toasted sesame seeds, tahini, oil, honey and salt and mix until well combined.

On a baking tray lined with baking paper put your mix on. Place another piece of baking paper on top and with your hands smooth out until it is as thin as you can get it without seeing holes, shape into a rectangle. Peel the paper off and sprinkle over 1-2 tbsp chia seeds if using. Put the paper back on and press the chia seeds into the mix. Make for 12 minutes until golden brown. Wait 10 mins before cutting them into squares, they will be quite soft at first, and then leave them to cool completely; they will harden as they cool. Store in an airtight container at room temperature.