I love a good museli and this one really ticks the boxes. You could add some oats in for those that don’t have an intolerance to gluten. But even just as it is, I think the recipe rocks, whether it is GF or not ! It is substantial, and is a good blend of texture and taste.
In my search for the perfect museli, I’ve tried lots of the gourmet GF brands and I find the better they taste, the more expensive they are! Up to $15 for a small packet …. ouch ! In terms of the supermarket brands, Carman’s Premium Museli available in major supermarkets is pretty good for the price, however its a little too strong on cinnamon for my liking.
Anyway, price aside, once you’ve made my museli, I promise you that you’ll think it so delicious that you’ll want to make your own all the time. It does cost a bit for the ingredients, but you’ll be able to make more that one batch out of your investment. I love the addition of the luscious taste of the prunes, but you can experiment with dried peaches, pears or apricots. Dried apples would also be great.
I’ve used a great mix of puffed grains by good morning cereals that I found at About Life in Rozelle. Here’s a pic. These GF Multi Puffs contain organic hulled Buckwheat, Sorghum and Brown Rice. But to be completely honest, I can’t tell that much difference between the three grains once they are puffed, so just used what ever ‘puffs’ you can find, just so long as they don’t contain any gluten.
60g of puffed GF grains
1 cup sunflower seeds
1 cup pepitas
2 cups rice brand flakes
1/4 cup linseed (flaxseed) optional
1 cup raw almonds
2 cups of coconut flakes (chips)
1 tblspn maple syrup
125g pitted prunes
1. Preheat oven to 170C.
2. Place puffed grains on a baking tray lined with baking powder. Toss the maple syrup through the puffs and coat thoroughly with the syrup. Spread out on the tray and put into the oven for about 10mins, stirring occasionally, until the puffs are slightly toasted. Allow to cool.
3. At the same time, on another oven tray, spread out the coconut chips separately at one end of the tray and the almonds on the other end and roast for about 10mins, stirring occasionally, until slightly toasted. Allow to cool.
4. Mix together all ingredients except prunes.
5. Cut the prunes into small pieces (its easier to do using kitchen scissors than a knife). Add the prunes in with the museli and mix through well.
Makes 20 serves.