Tuesday, February 21, 2012

Gluten-free, Dairy-free Muesli

*Enter tonight (Tuesday, 2/21) by 11:59pm by commenting on this post to win a gluten-free/dairy-free cookbook*

Muesli soaked in milk was one of my favorite breakfasts when I lived in Australia. (That was in 2003 when I did eat gluten - and drink beer and eat meat pies and douse crumpets in butter...)

It's hearty, filling and tasty, but it usually contains wheat germ and wheat bran. So, I hadn't eaten it in quite a long time.

Until 2010 when I get the chance to go to Switzerland with the huz. We discover a great little health food store in Interlaken that carries Schar brand gluten-free muesli. I have it for breakfast and my love for muesli is rekindled.

I have yet to find it in the states so I've been making my own. It's a super versatile recipe. You can adjust the amount of nuts/seeds and dried fruit to your liking:

Gluten-free, dairy-free muesli

2 cups rolled oats (certified gluten free)
1/2 cup dried cranberries (or raisins)
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
5 dried apricots, diced
1 scant teaspoon ground cinnamon

Combine all of the ingredients in a bowl and store in an airtight container.

I prefer to eat my muesli soaked overnight in So Delicious coconut milk but many people eat it soaked or topped on yogurt. There's also a whole movement to eat your muesli soaked in juice. (I've tried it soaked in cranberry juice and it's good, I just prefer the creaminess that the milk produces)


Jen said...

The new layout looks great!! Love the header!

Liz said...

Thanks Jen! And thanks for your tips! Blogger has made it a whole lot easier to custom size your blog (thank goodness).