My daughter is gluten sensitive and it has been hard to change her breakfast routine over the last year. As most babies and toddlers progress in their eating habits they get used to the same thing after a while so to break the toast was hard. Then it was oats.
I have now found the solution in muesli and although the following recipe is time-consuming to begin with, once you do it a few times it’s a quick process. Prep takes a couple of days but the end result lasts a week in out house.
Grain-free Muesli (makes a 1.5 litre jar)
1/2 Cup Macadamia Nuts
1/2 Cup Cashews/Almonds
1/4 Sunflower Seeds
2 Tbsp Chia Seeds
1/3 Cup Buckwheat
1/4 Cup sesame seeds
1/4 Cup Coconut Oil
1/2 Cup Goji berries
1 peeled and cored Large or 2 small to medium pink lady or fuji Apples (yes for this I actually did apple, just couldn’t taste test)
1 Tbsp Ground Cinnamon
1 tsp Ginger Powder
1 Tbsp Vanilla Extract
pinch of Himalayan Salt
Soak nuts and seeds in water overnight.
Next morning pre heat oven to 55c (or as low as you can go)
Place goji berries in boiling water to soften
Drain Nuts and seeds and leave to dry on a tea towel (patting to speed up the process)
Place almost dry nuts into food process and blitz to chop nuts (I leave chunky bits, so not into a fine mixture)
Drain Gojis, chop apples and blitz them in food processor along with spices, vanilla and coconut oil.
Combine both mixtures in a bowl and stir.
Line two baking trays and spread mixture evenly.
Bake for about 6-8 hours, checking every couple to toss.
Store in a glass jar.
We serve ours with almond and walnut milk and fresh berries and coconut kefir.
The way I’ve got this to work is I soak everything just before I go to bed, and at breakfast time I get the rest done and have it in the oven so it’s ready to take out by the afternoon.
It makes the house smell amazing while it’s slowly drying and the kids will love it too.
Lasts about a month in a closed jar.