It is Saturday morning here in Australia so it was time for a slightly more leisurely breakfast than our normal weekday routine. We leave too early to consider having breakfast before we go so I have all of the necessities in my desk and I eat breakfast at the office.
Today, however, I had to make up some more cereal as I had run out. I eat a gluten-free diet so I make my version of muesli.
Gluten-free Muesli (bulk quantity)
3 cups pepitas
3 cups sunflower seeds2 cups dessicated coconut
1 cup flaxseed meal
2 cups almonds (chopped)
2 cups sultanas
1/4 cup powdered cinnamon
Combine all ingredients and then store in an airtight container.
3 spoons of muesli
1 spoon chia seeds
1 spoon psyllium husk
I then add 2 – 3 serves of fruit and enough water to absorb the chia and psyllium. You could use milk or yoghurt if you wish but I choose not to have them on my cereal. If the fruit you have is lacking in moisture or intense flavour you could also use a little fruit juice.
Today I used 2 cubes each of frozen mango puree and passionfruit pulp which were surplus from the summer as well as 1/4 of a home-grown pawpaw which was given to me yesterday.
A truly refreshing start to the day.