My Low FODMAP Paleo style MuesliCourse: Product Training
When you’re living with food allergies and intolerances it can be challenging negotiating the aisles in the supermarket and finding food that’s safe, healthy & nutritious.
Being gluten intolerant or coeliac is challenging enough without adding more layers of intolerance on top. And I must say that a big hats off from me to every coeliac out there, if I get an accidental gluten contamination it upsets my gut for several days which is pretty uncomfortable, but my coeliac friends can be laid low for ages from the smallest trace!
So finding an incredibly tasty, gluten free & FODMAP friendly muesli in the supermarket a few years ago was a godsend! And I know now, when I travel, that there’s something I can always buy if I get caught out. BUT it’s really expensive, to be expected when you’ve got high quality ingredients. So I decided to have a crack at making it for myself. I used Chelsea Winter’s toasted muesli recipe from
Everyday Delicious as the basis of my proportions for the nuts & seeds, and played around a bit with ingredients until I settled on this.
Jules’ Low FODMAP Paleo style Maple, Nut & Raspberry Muesli
1/3 cup coconut oil
1/4 cup pure maple syrup
3 teaspoons vanilla essence
2 cups flaked coconut
1/2 cup raw almonds coarsely chopped
1/2 cup walnuts coarsely chopped
1/2 cup raw Brazil nuts coarsely chopped
1 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup chia seeds
1 cup freeze dried raspberries
- Preheat oven to 170 C
Bake 8-10 minutes. Mix it around at 5 minutes. Mix should just be turning golden.
- Gently heat the coconut oil, maple syrup, and vanilla essence in a small saucepan until melted
In a large bowl mix all the seeds and nuts. Add the maple syrup mixture. Spread the mixture in the Tupperchef round silicone form in an even layer.
- Leave to cool, then add the raspberries.
- Store in an airtight container, preferably in a dark pantry.
- Serve with plain yoghurt and fresh fruit, or use as a trail mix snack.