Enjoy this fabulously easy and healthy gluten-free recipe. Gluten is a combination of proteins found in wheat, rye, and barley. For many people, gluten can be a problem. This recipe is simple, economical, and tremendously satisfying. Muesli will keep for up to two months in a cool cupboard.  

2 1/2 cups rice bran flakes

1 cup puffed rice

1 cup whole buckwheat

1 cup flaked coconut

1 cup flaked almonds

1 cup firmly packed, chopped, preservative-free dried fruit

1/2 cup sultanas (golden raisins)

1/2 cup Brazil nuts, sliced

1/2 cup pumpkins seeds

1/2 cup sunflower seeds

1/2 cup flaxseed

1/2 cup lecithin

1. Combine all ingredients in a large, airtight container. Muesli will keep for up to two months in a cool cupboard.

Makes 9 1/2 cups.

Recipe courtesy of:

Purser, Jan and Snowball, Kathy, The Eat Well Cookbook: Gluten-Free and Dairy-Free Recipes for Food Lovers . Sydney, Australia: Allen & Unwin, 2007.

Photo courtesy of flipsmuesli.com.au.

Comments

Carolyn Jung

0

 

 

I didn't know much about muesli until I traveled to Australia recently, where it's a standard breakfast treat. I have to say I can see why. It's filling yet not heavy, and is packed with so much good-for-you grains and nutrients.

Thursday 24 June 2010, 15:07

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