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Recipe: toasted paleo muesli

September 26, 2016 by Shari

As spring as sprung, I thought that I would share with you a delicious recipe for toasted paleo muesli. I’ve been working on this recipe so that I have something delicious to eat for breakfast in case my sister drops in for brunch. I love that my family is so close that they can just ‘drop in’ and I love that we try and catch up regularly as an extended family, on a Sunday.

Sundays are for french toast and pancakes and delicious bacon and eggs – all which often come with a ‘healthy’ serve of gluten. But what about when you need to be gluten free? Even if I were to make ‘gluten free’ french toast with gluten free bread – the egg wash and the pan that I had used to cook the ‘normal’ french toast would be contaminated. And let’s face it, store bought gluten free bread is never that nice.

This delicious toast paleo muesli isn’t a poor man’s version of muesli – in fact, I think it is all the best parts of muesli without the gluten packed ‘fillers’. I love the nuts and seeds in muesli – so if you do too, I urge you to give it a go.

GoodFoodWeek's Paleo muesli

TOASTED PALEO MUESLI

1/2 cup of sunflower seeds
1/2 cup of pepitas
1/2 cup of shredded coconut
1/2 cup of coconut flakes
1/4 cup of cashews
1/4 cup of brazil nuts
1/4 cup of walnuts
1/4 cup of almonds
1/4 cup of maple syrup
1/4 cup of coconut oil
1 tbsp of cinnamon

Pour your maple syrup and coconut oil into a bowl {make sure that your coconut oil is in liquid form}. Toss all your other ingredients – expect the cinnamon – in the sweetened coconut oil and then pour out onto a lined baking tray.

Sprinkle the tray of muesli with the cinnamon and then bake for 15-20 minutes at 160 degrees or until the coconut flakes are lightly golden. Store in an airtight container.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

I love supporting my local shops and YourGrocer makes it so easy. Get your ingredients for my toasted paleo muesli delivered today.

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Filed Under: Breakfast, recipe Tagged With: almonds, brazil nuts, breakfast, cashews, cinnamon, coconut flakes, coconut oil, dairy free, family meals, Gluten Free, healthy breakfast options, healthy eating inspiration, maple syrup, paleo, pepitas, recipe, shredded coconut, sugar free, Sunday breakfast ideas, Sunday brunch ideas, sunflower seeds, toasted muesli, toddler approved, walnuts

« The Little Dude: 2 years
Recipe: Tea-brined blood orange roast chicken »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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