Vegan, Gluten Free and Dairy Free
Total Protein Count: Not suitable for PKU diets
Serving Size = 1 cup
As another addition to our home-made muesli, this breakfast is both gluten and lactose free. You can adapt it easily to make it fructose free (see notes below). We love this muesli in our home! The colours make it so fresh and beautiful and the baked orange creates a lovely, zesty aroma.
1 cup / 15 g puffed brown rice
1 cup / 10 g puffed buckwheat
1/2 cup / 70 g chopped pistachios
3 Tbsp / 38 g pepitas
1 Tbsp / 9 g chia seeds
3 Tbsp / 38 g sunflower
1/2 cup / 73 g dried cranberries
handful of dried oranges or dried peelings from 2 oranges
1 tsp / 5 mg cinnamon (optional)
approx. 1/2 cup / 100 ml home-made almond milk or yogurt of your choice
fresh fruit of your choice
If you are drying your own oranges (I highly recommend this as the smell is fantastic.) peel 2 oranges and dry in the oven on low height. Do not dry too long. You want to stop before the colour turns brown or crispy. You want them to still be a bit plump. Cool and roughly chop to bite size.
Combine all ingredients in a large bowl. Store in an airtight container and it should stay fresh for a week.
Serve with milk or yogurt and berries.
– To make this muesli fructose friendly, omit the cranberries and reduce the amount of puffed brown rice or replace with puffed quinoa. The dried oranges may be tolerated, but judge with your own reaction. The other option would be to add orange zest instead of the whole peel.