I used to be renowned for eating weird things for breakfast. Every day was different, one day I'd have mashed potato on toast, another I'd have curry on toast, or coleslaw on toast, or any kind of salad ingredients... on toast. It was all on toast. I've never been into cereals or things that you've got to put milk with.
Sadly, now that I'm gluten-free those days of breakfasting freedom are over. The reason for this is that my gut "doesn't thank me" (spot the euphemism) if I eat too much starch, so I don't have toast for breakfast anymore. I realised that breakfast is the best time to eat fibre and healthy things, so for the past year and a half I've been searching for a breakfast food that I'm happy to eat everyday. - It hasn't happened yet, because I still harbour a craving for breakfast variety, however the following recipe is quite honestly the best everyday gluten-free breakfast that I've ever tasted.
Note: I haven't found any certified gluten-free oats in New Zealand yet, but if you live somewhere that you can access them, by all means put add them to the mix! (Unless you're allergic to avenin, the protein found in oats that is similar to gluten... but that's a whole other blog post.)
This really is a "throw anything in" kind of recipe. Have fun, play around with your favourite flavours and textures and you might just stumble on something amazing.
Chia and linseed muesli:
All of these measurements are approximate.
1/2 C sunflower seeds
1/4 C pumpkin seeds
1 C chopped nuts
1packet (500grams) dessicated coconut
1/2 C linseeds
1/2 C chia seeds
5 T honey (or to taste, I like sweet. I also mix it up by adding some manuka honey)
1 t ground cinnamon
1 packet (150grams) dried cranberries
1 packet (150grams) dried apricots, chopped into edible pieces
1 1/2 C dried currants
Any other dried fruit around.
Yogurt pieces or nougat if you're being extra special!
Some puffed millet, rice, buckwheat or amaranth etc...
- Heat your oven to 180`C
- Start by grinding your sunflower seeds in your coffee grinder or blender. We don't want them to be finely ground, but they need to be edible. Spread your chopped nuts, ground sunflower and pumpkin seeds between two roasting dishes and pop them in the oven to toast for about 8 minutes.
- Add the coconut and stir. (If you can tolerate oats, add them at this point)
|Chia is like a "super seed" it's amazing! I found some at my local Binn Inn.|
|Linseeds "do the magic" - that is, they're great if you've got constipation because of the fibre content. Sorry, I'll shut up now.|
|Make sure you grind the linseeds though, apparently they only release their goodness if you soak or grind them.|
- Add the chia and ground linseed before putting the roasting dishes back in the oven for about 5 minutes.
- While everything is toasting, heat the honey and cinnamon together (hey, use the microwave, it's easy)
- Stir the honey mixture through your toasted seeds, nuts and coconut.
- Now you can add all of the delicious dried fruit and things, unless you've already eaten them all!
- Yum looking ay? But it isn't complete yet, you still need to add some 'puff.'
- Sprinkle over your puff of choice until you've reached your desired ratio of toasted goodies to puffiness. I'd say, probably about 2 cups worth, but it's your choice. Puffed millet is great.
- Let it cool and then store in jars, ice cream containers or zip-lock bags.
By the way, I gave most of the above mixture to my coeliac sister, she really, really loves the stuff. It's great that I can help her eat healthy as she works her way through her second pregnancy. This is good stuff, man!