Breakfast can be tricky as (there are so many options) we’re often faced with hundreds of different options, and trying to decipher labels can be time consuming (and confusing). So why not put that energy into making your own muesli that’s quick, healthy and easy and not full of the nasties (chemicals/additives in the products) you get(buy) off the shelves.
This is a very basic recipe suitable for gluten free and low FODMAP diets, so you can very easily play around with it, maybe add some more coconut flakes, different nuts and some dried fruit (with no added sugar please!)
INGREDIENTS:
I also made another version of this recipe where I doubled the amounts and added linseeds and some Slippery Elm powder
This is a very basic recipe suitable for gluten free and low FODMAP diets, so you can very easily play around with it, maybe add some more coconut flakes, different nuts and some dried fruit (with no added sugar please!)
INGREDIENTS:
- ½ cup organic buckwheat (rinsed and soaked)
- ½ cup organic oats
- ¼ cup coconut
- ½ cup slivered almonds
- 2 tbsp chia seeds
- 2 tbsp rice malt syrup
- 2 tbsp pure maple syrup
- ½ tbsp cinnamon
I also made another version of this recipe where I doubled the amounts and added linseeds and some Slippery Elm powder
- 1 cup organic buckwheat (rinsed and soaked)
- 1 cup organic oats
- 1/2 cup coconut
- 1/2 cup sunflower and pumpkin seeds
- 1/2 cup slivered almonds
- 3/4 cup linseeds
- 2 tbsp chia seeds
- 4 tbsp rice malt syrup
- 2 tbsp pure maple syrup
- 2 tbsp cinnamon
- 3 tbsp Slippery Elm powder - stir this through at the end, after you've toasted the muesli
METHOD:
- Combine all ingredients in a bowl making sure it’s mixed well
- Spread out evenly on baking paper and cook in the oven for about 15-20min (or until toasted to you liking) at 170’ (you can always turn the oven up to about 180 if you want it to toast a little quicker - for the second recipe you will have to use more than one tray or cook in separate batches
- Enjoy with some natural or Greek yoghurt!