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