Make breakfast extra special – top some yoghurt with home-made gluten-free muesli. This recipe for gluten-free muesli includes nuts, flax seeds and apple juice. It is so simple to make that you can throw it together on a Saturday morning.
Preheat the oven to 175°C.
Roughly chop the almonds. Combine with the rolled oats, buckwheat flakes, walnuts, quinoa flakes, flax seeds, pumpkin seeds and melon or sunflower seeds in a bowl.
Add the butter and rapeseed oil, apple juice and honey. Mix it all well together.
Divide the muesli between two baking sheets. Toast in batches in the middle of the oven for 15-20 minutes until a lovely golden colour.
Stir several times, especially towards the end of the time in the oven.
Leave to cool. Mix in the cranberries.
Store in a container with an airtight lid. Delicious served with Swedish-style soured milk or yoghurt.