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Tuesday, October 23, 2012

Gluten Free “Muesli”

Gluten Free “Muesli”

1 cup puffed amaranth (if you can’t find it use quinoa)
1 & ½ cups of puffed millet
2 cups organic corn flakes
¼ cup of sunflower seeds
¼ cup of pepitas (pumpkin seeds)
¼ cup of dried cranberries or blueberries etc

Mix it all up and place in airtight container. Does not need any sweetened in my opinion the organic cornflakes tend to be sweetened with organic apple juice but if you wish honey or golden/maple syrup (if vegan) will be a nice touch drizzled over the top.

Serve with your choice of milk - we use rice milk or almond milk.

For more protein and if not nut allergic add ¼ cup of roughly chopped hazelnuts/almonds etc
    You can add more dried fruit (organic apricots, figs, sultanas . goji berries etc) I prefer to add these in on serving but you could chop them up and add them to the mix and store for a quick breakfast)

Some quick facts on some not so well known gluten free grains

Amaranth originates from South America like quinoa does.
The most notable nutritional quality of amaranth is its high protein content. It is a complete protein, which means that it contains all of the essential amino acids (different types of protein) required by the human body. This is not commonly found in a non-animal food source. The mix and quantities of the amino acids in amaranth make it easy to digest. And the good news doesn’t end there. It is a good source of calcium, fibre, magnesium, phosphorus, manganese and iron. It is also a good source of polyunsaturated fatty acids and it contains vitamin E in similar amounts to olive oil.

Puffed Millet
Once again high in protein and also provides a range of vitamins thiamin, niacin, folate and vitamin B-6 you need each day as well as magnesium, phosphorus, iron, zinc and selenium.

As always try and use organic where possible especially for the Corn flakes. 
Anything not labelled GMO free or Organic will more than likely be genetically modified. 

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