Name: Homemade Muesli
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1/2 cup gluten free rolled oats (ca. 50 g)*; 1 handful of macadamia nuts (ca. 30 g); 2 tbsp flax seeds (ca. 20 g); 1/4 cup pumpkin seeds (ca. 30 g); 1 big date (ca. 20 g)*; 1 kid size pack of raisins (10-15 g)*; 1 tsp (extra virgin) olive oil; 2 tbsp desiccated coconut; 2 tbsp quinoa puffs*

Description

Gluten free histamine friendly homemade muesli – adapt it to your own dietary requirements

Ingredients

1/2 cup gluten free rolled oats (ca. 50 g)*
1 handful of macadamia nuts (ca. 30 g)
2 tbsp flax seeds (ca. 20 g)
1/4 cup pumpkin seeds (ca. 30 g)
1 big date (ca. 20 g)*
1 kid size pack of raisins (10–15 g)*
1 tsp (extra virgin) olive oil
2 tbsp desiccated coconut
2 tbsp quinoa puffs*

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Instructions

Preheat your oven to 175 °C (350 °F).
Place the (gluten free) oats, the macadamia nuts, pumpkin seeds, flax seeds, raisins, and dates in a food processor together with the extra virgin olive oil.
Process it until, you have the texture you prefer. I like mine to be relatively fine. If you prefer it to be bigger pieces you can also just chop up the nuts, pumpkin seeds, and dates with a knife.
Transfer the mix to a baking tray, lined with grease proof parchment paper.
Sprinkle with desiccated coconut and puffed quinoa.
Bake the mix for about 5-10 minutes until the coconut just starts to brown. Keep an eye on it, because it can quickly burn. If you want you can also bake it for 4-6 minutes at 200 °C (390 °F), that makes it more crunchy.
Let it cool down completely before you transfer it to a storage container.

Notes

If grain free -> replace by tiger nut flakes (not a nut, but a root vegetable. See resources below)
If you don’t tolerate dried fruit of any kind -> replace with 1 tsp of honey or syrup of choice
If grain free -> leave it out