I haven’t felt the slightest bit christmasy this year but the other day I decided I wanted to gift all of my good friends with something beautiful, just to let them know how much I love and appreciate them. It doesn’t need to be christmas to do these things I know, but I thought, why not! This year has been a wild one! So much change and exciting things have happened and my good friends have been there through all of it. I’m so appreciateive.
After saying this, it seems a bit ridiculous that I’m giving out muesli….but….it’s gluten free! And it’s toasted! And scrumptious! I feel like most of the time gluten free muesli is quite bland and unexciting so i wanted to try and make a really delicious and decadent one. I think I succeeded! After shooting these photos I devoured the entire bowl within seconds!
Merry Christmas and all of that! I’m excited for the new year!
Recipe (this made 9 by 750ml jars)
340g puffed rice
500g dried pitted dates
450g walnuts, roughly chopped
500g raw almonds, roughly chopped
400g mixed seeds (such as pepitas and sunflower)
250g shaved coconut
150g pistachios, roughly chopped
150g chia seeds
400g dried apricots, sliced
200g desiccated coconut
3 tsp vanilla bean paste
4 tbspn cinnamon
8 tbspn coconut oil
1 cup honey (or treacle/golden syrup if you want it to be vegan)
Cover the dates with boiling water and leave for 30mins. Blend together with vanilla, cinnamon, coconut oil and honey.
Mix all ingredients except sultanas, cranberries, apricots and desiccated cocnut in a large bowl. Combine with the date mixture and use hands to evenly coat all ingredients.
Spread onto trays and bake, mixing frequently, until light brown, abut 20 mins. (If you do this large amount for presents this will be about 6 trays worth).
Remove from oven and spread out onto baking paper on a table or bench to let it dry and crisp up. Mix in the remaining ingredients.
Put into containers or jars and enjoy or gift it to others! I love it with almond milk and fresh mango!