I am not much for sweet treats. Here and there I’ll have some honey or maple syrup strategically drizzled on a crepe or in a hot cup of tea (sans milk), but for the most part I do very well without sugar. My dentists seems happy with my choice to avoid candy and sugary foods, but sometimes I hear some disapproving whispers at home. They mostly come from my husband but the kids have been known to support him in his plea for sweeter cake. I have some tough critics living under my roof.
I really should not complain much: they eat the same gluten free fare I eat (which greatly simplifies my life) and, truth be told, they are enthusiastic testers of all my creations.
This recipe for golden honey muesli keeps everyone happy and can be enjoyed for breakfast, snack or even dessert. It is very versatile and can be mixed with yogurt, kefir, fresh fruit, “moo” milk or any other kind of milk that you like. My favorite is unsweetened (there I go again) vanilla almond milk.
Now that the days are growing longer and the temperatures seem to want to climb out of subzero status, cold cereal seems like a more agreeable food to start having. Up until now I found it hard to start the day in the dark, with a cold bowl in my hands, but by the time Summer comes around we’ll all be enjoying this muesli several times a day.
GF Golden Honey Muesli
2 cups gf rolled oats
1 cup pumpkin seeds
1 cup chopped walnuts
1 cup chopped almonds
1 cup coconut shavings
1 cup hemp seeds
1 tsp ground green cardamom
4 tsp ground cinnamon
6 tbsp raw golden honey
1 cup Thompson raisins
1/2 cup chopped Deglet Noor dates
2 cups puffed millet
Start by roughly chopping the walnuts and almonds. I also chop the raisins a little bit since they tend to clump and are sometimes quite large. While you are prepping the nuts, preheat your oven at 350°F. Mix all the ingredients (with the exception of the raisins and millet) in a large bowl. Once you have thoroughly mixed in the spices (I use my hands for this purpose), drizzle the honey and mix well to coat the grains and nuts. Spread this mix on a baking sheet lined with parchment paper and toast lightly for about 10 minutes. Stir the mix around once or twice to prevent burning. Let it cool for a few minutes and return to a large bowl. Add the raisins and millet you previously set aside and fold them into the mix. Voila! Store in an airtight container.