Gluten-free muesli

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Making your own gluten-free muesli means you know exactly what you're getting and can avoid the hefty price tags often attached to gluten-free cereals at the supermarket.

Serves: 6

Time to make: 10 mins

Ingredients

More weights & measures

2 cups quinoa flakes
½ cup amaranth
⅓ cup ground linseed
⅓ cup sunflower seeds
1 tablespoon ground almond oil
¼ cup hazelnuts, chopped
⅓ cup dried apricots
½ cup sultanasgolden raisinsX
⅓ cup dried apple

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Place quinoa flakes and amaranth in a bowl with linseed.

2 Toss sunflower seeds in oil and add to flakes with hazelnuts and dried fruits. Store in a sealed jar.

HFG tip

Adding 1 cup trim milk to muesli adds 400kJ (96cal), 10g protein, 15g carbs, 120mg sodium and 345mg calcium.

Nutrition Info (per serve)

Calories 403cal

Kilojoules 1690kJ

Protein 12g

Total fat 17g

–Saturated fat 2g

Carbohydrates 60g

–Sugars 21g

Dietary fibre 9g

Sodium 20mg

Calcium 100mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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