Gluten Free Muesli

Megan’s Gluten Free Muesli

Check out this amazing gluten free muesli recipe my partner Megan recently came up with thanks to some inspiration from  Talulah Bar in Newcastle, NSW and ‘Paleo Pete’ (Evans)

Note: Recommend organic ingredients where possible
Makes 2 servings:


3 tblspns                       Sunflower kernels
3 tblspns                       Pepitas
3 tblspns                       Almonds to smash (or flaked to leave be)
½ cup                           Shredded (or dessicated) coconut
8 stalks                         Washed rhubarb stalks (discard leaves), chopped 2-3cms length
1                                   Apple, chapped in chunks (optional)
6                                   Dates, de-pipped and sliced
1 teaspn                       Goji berries
1 teaspn                       Dried cranberries
200ml can                    Coconut cream
1 teaspn                       Honey (optional)
1 cup                            Almond milk (or coconut milk)
Sprinkle                        Cinnamon
Sprinkle                        Cacao nibs


  • Preheat the oven to 180 degrees.
  • Put the sunflower kernels, pepitas and whole almonds (not flaked) on a baking tray and pop in the oven for 10 minutes to toast.
  • Put the coconut (and flaked almonds, if you’re not using whole) on a separate tray and toast in over for 3 minutes, until lightly golden.
  • Once ready take the whole almonds (if that’s what you chose) and – depending on your de-stress needs – either smash them one-by-one on the chopping board using a meat mallet or pressing down which a large knife until crushed.
  • Combine all seeds and coconut in a bowl


  • In a saucepan, cover the bottom with filtered water and chopped rhubarb, apple and goji berries
  • Cover with lid and cook at a medium to low heat
  • Stew until the rhubarb is soft and falling apart (apple can be soft chunks)
  • Close to end of stew, add the dates and dried cranberries to warm through


  • Open the can of coconut cream and scoop out the hardened cream layer in a bowl
    (use the milk in smoothies or later in this recipe)
  • Add honey to the coconut (optional)
  • Sprinkle cinnamon to the coconut
  • Give it all a good mix with a spoon until smooth consistency


  • Put the nuts and coconut into two breakfast bowls
  • Pour almond or coconut milk
  • Add the stew on top
  • Add the coconut topping
  • Sprinkle the coconut topping with cinnamon and cacao nibs

Makes 2 servings.

Why is gluten free important?

Due to a hybridisation of wheat the kind we use today has a huge reactivity in the gut creating the potential for a hyper inflammatory immune system. This can lead to fatigue, immune conditions, increased general aches and pains, reduced mental clarity and cardiovascular disease.

For support on improving your digestion and general health contact us. Providing acupuncture, Chinese herbs, diet, exercise and lifestyle advice to Newcastle, Lake Macquarie, Central Coast and Port Stevens.