Gluten Free Toasted Muesli

I got so excited when last year this amazing plant started to grow in my backyard – to my amazement it was amaranth!! It must have self seeded as I cook with its leaves and I also use its seeds in a lot of my cooking. This plant marvels me- it is used by florists for its beautiful flowers, its fresh leaves can be eaten in salads (but they are pretty strong so do not use heaps) cooked and eaten in stir fries, its seeds can be cooked like a grain and made into a flour, puffed like in this muesli recipe and the list just goes on and on – kind of like what I am doing now.

This toasted muesli goes down a treat for breakfast, a snack or a topping to a smoothie bowl, or even with poached seasonal fruit as a crumble alternative.


100g raw almonds roughly chopped
40g raw cashews roughly chopped
40g flaked or desiccated coconut
200g whole rolled oats (I prefer stabilised oats due to the texture)
40g buckwheat
60g puffed amaranth
60g pumpkin seeds
60g sunflower seeds
40g flaxseeds
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
¼ teaspoon salt
80g coconut oil
130g coconut sugar
20g rice malt syrup
100g of your favourite mixed dried fruit such- I have used figs & apple for this recipe.

1.     Preheat oven to 160 degrees

2.     Place all ingredients into a large bowl except the honey, coconut oil and the dried fruit.

3.     Place coconut oil, coconut sugar & rice malt syrup into a bowl and place over a low heat till the coconut oil has melted and the coconut sugar has dissolved– this may only take 30 seconds.

4.     Using a spatula pour coconut oil, coconut sugar and rice malt syrup mix over mixed dry ingredients and stir thoroughly to cover all mixture with syrup.

5.     Place mixture evenly onto two trays covered with baking paper and place into oven for 45 mins. Stirring every 15 mins.

6.     Remove when golden and allow to cool. Once cooled mix through dried fruit and store in an airtight container.

Will last for several weeks in a sealed container.