Gluten free muesli (low FODMAP)

by Naomi (follow)
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This is the best gluten free muesli that I have ever made. It tastes delicious and is suited for those who need a low FODMAP eating plan.

I use organic rice flakes, rice bran and puffed rice which has no added preservatives.

Gluten free muesli
Gluten free museli - the two left jars have cranberries and the two right jars are without cranberries

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: approximately 9 cups

4 cups rice flakes
1 cup rice bran
1 cup puffed rice
1 cup dried cranberries
1/3 cup pepitas
1/3 cup sunflower seeds
1/3 cup desiccated coconut (optional)
1 teaspoon cinnamon
1 - 2 tablespoons maple syrup (real not flavoured)
1 tablespoon coconut oil, melted

The gluten free muesli ingredients
The dried ingredients

Preheat the oven to 180C. Line two baking trays with baking paper.
Whisk the maple syrup and coconut oil in a large bowl.
Add the rice flakes, rice bran, puffed rice, cranberries, pepitas, sunflower seeds, desiccated coconut and cinnamon. Stir to combine.

The gluten free muesli ingredients
Mix the ingredients until well coated

Spread the mixture onto two baking trays and place in the oven. Bake for 8 minutes. Remove from oven and stir. Return to oven for a further 5 minutes. Repeat the process 2 times or until the rice flakes are lightly toasted.
Set aside to cool completely.

The gluten free muesli ingredients
Toasted museli smells delicious

Store in an airtight container.

I store the muesli in label free recycled jars.
This muesli makes a fantastic gift.

Coco puffs (sugar and gluten free)

#Healthy recipes
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