Diet: Gluten and Wheat Free
This can be eaten for breakfast or lunch, either way, it’s a nutritious dish. Soaking oats and seeds overnight means that they are easier to digest, and makes the muesli extra creamy. Eat it straight from the fridge, it’s delicious.
- 1 eating apple - coarsely grated
- 50g gluten and wheat free jumbo porridge oats
- 25g mixed seeds (sunflower - pumpkin - linseed)
- 25g mixed nuts (Brazils - pecan - hazelnuts - walnuts - almonds) - roughly chopped
- ¼ tsp ground cinnamon
- 100g natural live yogurt
- 25g sultanas
- Squeeze of lemon juice
- 50ml cloudy apple juice
- 50ml cold water
- Handful of berries
Put the grated apple in a bowl and add the oats, sultanas, lemon juice, seeds, half the nuts and the cinnamon. Mix together well and stir in the yogurt, apple juice and cold water. Cover and chill for several hours or preferably overnight in the fridge.
Spoon the muesli into two bowls and top with the remaining nuts and the berries of your choice.