When it comes to muesli I like it crunchy and chewy. It isn’t too easy to find a vegan and gluten-free muesli that promises just that. And it can be quite pricey too.
So I decided to make my own vegan and gluten-free muesli, using not nuts but seeds and shredded coconut. Sweetened with dried fruit it turned out perfectly! It has just the right amount of crispy crunch on the outside and a nice chewy texture inside the clusters.
You can also try your own variations by using nuts, or some activated buckwheat, chia seeds or other dried fruits like prunes, apricots; cocoa powder instead of cinnamon etc.
If you have a dehydrator, you can also make a fully raw version, by dehydrating it instead of baking.
Makes on tray:
1/2 cup (70g) sunflower seeds*
1/2 cup (80g) pumpkin seeds*
1/2 cup (70g) dates, pitted and diced
1/2 cup (70g) raisins
1/4 cup (40g) flax seeds
1/4 cup (25g) shredded coconut
2 teaspoon cinnamon
*activate them by soaking them in filtered water for at least 12 hours, then rinse and drain
Instructions:
1. Place sunflower seeds and pumpkin seeds in blender or food processor and blitz to smaller crumbles. Transfer to medium sized bowl.
2. Blitz dates and raisins to crumbles and transfer to the bowl.
3. Add flax seeds, shredded coconut and cinnamon powder to the bowl and stir until well mixed. Let sit for a while.
4. Preheat oven to the lowest temperature (about 50°C). Line baking tray with baking paper.
5. Using your hand, sprinkle the muesli over the tray, squeezing it into small clusters as you go.
6. Bake for approx. one hour, or until golden brown with relatively solid clusters formed. Let cool down properly and store in an airtight container in a cool and dry place.
Enjoy in smoothie bowls, with plant-milk and fresh fruit or as a little snack in between 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
