Toasted muesli
The AWW 'The Gluten-free Cookbook'
Toasted muesli. This recipe is gluten-free, wheat-free, yeast-free and egg-free.
INGREDIENTS
This recipe is gluten-free, wheat-free, yeast-free and egg-free.
2 tablespoons golden syrup
2 tablespoons macadamia oil
1 cup (50g) gluten-free cornflakes
1 cup (110g) rolled rice
1 cup (20g) puffed rice
1 cup (140g) coarsely
chopped macadamias
1 cup (140g) coarsely
chopped pistachios
1 cup (160g) coarsely
chopped almond kernels
½ cup (25g) flaked coconut
½ cup (100g) finely chopped dried figs
½ cup (65g) dried cranberries
METHOD
Preheat oven to 180°C/160°C fan-forced.
Combine syrup and oil in small bowl.
Combine cornflakes, rolled rice, puffed rice, nuts and coconut in shallow baking dish; drizzle with syrup mixture. Roast, uncovered, about 15 minutes or until browned lightly, stirring halfway through roasting time. Cool 10 minutes.
Stir fruit into muesli mixture; cool.
Storage:
Store muesli in an airtight container in the refrigerator
for up to one month.
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