gluten-free muesli

Make sure you buy preservative-free dried fruit. You can substitute any of the dried fruit with your favourites, depending on
what you have available. We prefer the smaller paler puffed rice as they have lots of crunch to offer. We like to eat this with
soy or rice milk and some fresh berries scattered on top. You can also add a good dollop of soy yoghurt if you like, along with
your fibre option. To make a larger quantity, you can just double or triple the recipe.
50 g (1⁄2 cup) flaked almonds
25 g (1⁄3 cup) shredded coconut
110 g (2 cups) puffed rice
30 g (2 cups) puffed millet
115 g (1 cup) rice bran
80 g (1⁄2 cup) pumpkin seed kernels
55 g (1⁄3 cup) dried currants
35 g (1⁄4 cup) thinly sliced dried apricots
10 g (11⁄3 cup) chopped dried apples
Spread almonds on oven tray and bake at 180°C for 5 minutes or until
lightly toasted. Cool.
Spread coconut on oven tray and cook in oven for 3 minutes or until
lightly toasted. Cool.
Combine almonds and coconut with remaining ingredients in a large
bowl. Mix well. Transfer to an airtight container.
Muesli will keep for 6 weeks in airtight
container in a cool cupboard.

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