Apple and Apricot Puff Muesli
This light, gluten-free muesli has the warm spices and fruitiness of an apple of apricot crumble. Feel free to mix and match the total 4 cups of puffs as you like or even use only one type of puff. Some rolled oats can also be used in place of the puffs for a non-gluten-free version. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp honey
- 1½ tsp mixed spice
- ¾ tsp ground cinnamon
- 1½ cups brown rice puffs
- 1½ cups millet puffs
- 1 cup quinoa puffs or flakes
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup coconut flakes/chips
- ¾ cup flaked almonds
- ½-¾ cup chopped dried apple
- ⅓ cup chopped dried apricots
- Natural unsweetened yoghurt or coconut yoghurt
- Milk of your choice (e.g. cows, almond, rice, soy)
- Seasonal fruit
- Preheat oven to 180°C. Line an oven tray with baking paper.
- In a small pot, combine coconut oil, maple syrup, honey, mixed spice and cinnamon. Place on low heat and stir until everything is melted and combined.
- In a large bowl, combine brown rice puffs, millet puffs, quinoa puffs, sunflower seeds, pumpkin seeds, coconut and flaked almonds. Pour in the coconut oil mixture and toss well to combine.
- Pour half the mixture onto the lined tray and spread out in a single layer. Bake, tossing once during cooking, for about 8 minutes or until puffs are lightly golden. Remove from oven, transfer to a large bowl and repeat with the second batch of muesli.
- Allow muesli to cool completely, then stir through dried fruit.
- Serve with yoghurt, milk and seasonal fruit. The muesli will keep for a few weeks in an airtight container in the fridge.
Nutrition information: Makes 10 portions (3/4 cup per portion) Energy: 289cals (1206kJ) Protein: 7.2g Carbohydrate: 23.4g (10.8g sugars) Fat: 18.4g (7.5g saturated fat)