Gluten Free Breakfasts - Muesli

So what's the worst thing about being 'gluten free'? Breakfast!

I've only been wheat free for a few weeks and I think it is the way my body needs to go in the future.

So I am having to re learn things about cooking with gluten free stuff. It will take a while to readjust. The biggest problem I need to overcome is breakfast. I have been using Jamie Oliver's Buck Wheat Pancake recipe, which I really like. I do try to use a variety of fruit and my favourites are pear and blueberry.

Other days it's porridge and a smoothie. But I really like Muesli on hot days, so I have to make my own because I want to save some money as well as know exactly what I am eating. I headed into my local shop The Source Bulk Foods at Mitcham Shopping Centre and found some wonderful produce for my muesli.

I've tried mashing a ripe banana with 2 beaten eggs. Added a sprinkle of cinnamon and/or nutmeg and use this to make pancakes. I add a little coconut oil into my non stick pan and cook them for a minute or two on each side. I load them up with strawberries and blueberries and a dollop of plain yoghurt. Simple and nourishing with few calories.

Every blogger writes "this is the best (whatever) you can find". But honestly in this case the ingredients I have chosen for my Muesli taste amazing together.  I have not had to add any sweetener, except for a few sulphur free figs and a little dried fruit. (in the recipe)

This has turned out to be a  mixture of hard and soft, crunchy and smooth, fruity and nutty. I've played around with lots of ingredients to make the recipe work because  I am sure, like me you don't want to eat a mouthful of 'sawdust' for breakfast.

MY GLUTEN FREE MUESLI

Ingredients

1 cup puffed amaranth

2 cups puffed buckwheat

1 cup quinoa flakes

1 cup coconut flakes

2 tablespoons hemp seeds (Australian hemp)

2 tablespoons linseeds (flax seeds) 

4 sulphur free dried figs, chopped

1/2 cup sultanas

2 tablespoons dried cranberries, chopped

2 tablespoons sunflower seeds
1/4 cup pepitas

2 cups rolled oats
pinch cinnamon

Mix everything together and place in an air tight container. Serve with milk of your choice, fruit or yoghurt or all of these. You can change the ingredients as much or as little as you fancy. But try and keep the proportions of dried fruit  the same. Remember to give everything a good shake before you tip into a bowl so you get the full range of ingredients.

I hope you enjoy it.

Call back later I am going to road test some Breakfast Muffins.



Apologies for the lack of posts for the last few weeks - one day I will tell you the story of why!