GLUTEN-FREE MUESLI

I have wanted to make my own gluten-free muesli for several months, but have never gotten around to it until this afternoon. I searched the supermarket for longer than I want to admit, looking for cranberries for this recipe. After an unfruitful search, I decided to purchase dried figs instead. I raced home and took out everything sweet in the pantry and formed a homemade recipe. The figs turned out to be delicious with the sultanas and almonds. You could also use dried apricots, dates or cranberries (if you have any luck finding them!). The best thing about this recipe is how versatile it is; you can eat it for breakfast on top of yoghurt, as a snack or use it as a topping for ice-cream, as my charming boyfriend did tonight.

INGREDIENTS

• 3 tablespoons sliced almonds
• 2 tablespoons pepitas (pumpkin seeds)
• 2 tablespoons shredded coconut, plus 1/2 teaspoon extra, to serve 
• 2/3 cup sultanas
• 1 tablespoon almond meal
• 100g dried figs, finely chopped
• 5 tablespoons honey (plus extra if muesli is not sticky enough)

COOKING 

1. Preheat oven to 160 degrees celsius fan-forced. Prepare an oven tray with baking paper. 

2. Combine all ingredients and mix well until it forms a sticky mixture. 

3. Spread mixture evenly over the baking tray. Bake for 12-15 minutes or until almonds are golden. 

x E