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I have been making gluten-free cereal for my husband for years, I make him a batch every couple of weeks and it often gets eaten for dessert or a snack as well as breakfast! It is a great go-to source of fibre and good carbohydrates and gets him through a morning of physical work easily! I haven't sat down and cost it out to do a comparison to the shop-bought cereals, but what I do know is that it is a much better option nutrition-wise, and has far less sugar (and I know exactly what is in it)!

This recipe is gluten-free, dairy-free and egg-free; it is also safe for those who follow a vegan diet.

Yields12 Servings
Category, , , , , DifficultyBeginnerPrep Time12 minsCook Time18 minsTotal Time30 mins

Cooked Ingredients
 1.50 cups Mixed Nuts
 0.50 cup Pumpkin Seeds
 0.50 cup Sesame Seeds
 0.50 cup Sunflower Seeds
 0.25 cup Poppy Seeds
 1 cup Buckwheat Grouts
 0.50 cup Linseeds (flax seeds)
 0.25 cup Chia Seeds
 0.50 cup Coconut
Uncooked Ingredients
 3 cups Rice Flakes
 3 cups **Puffed Buckwheat
 0.50 cup Raisins
 0.50 cup Dried Cranberries
 0.50 cup Dried Apricots
Sweet Syrup
 0.50 cup Glucose Syrup (or honey)
 2 tbsp Olive Oil
 1.50 tsp Vanilla Extract
 2 tbsp Cinnamon
 2 tsp Nutmeg (optional)
 2 tsp Ground Ginger (optional)
 2 tsp Mixed Spice (optional)
 2 tsp Tumeric (optional)
 2 tsp Sumac (optional)

1

Get your biggest roasting dish out, and turn the oven onto 180oC fanbake.

Measure out all the syrup ingredients, and place into a small saucepan and heat through on low until everything has melted and mixed together.

Optional Items - I often just make the cereal with the glucose, olive oil, cinnamon and vanilla extract; however if it is coming into the cold season, I will often add all the other spices, as both turmeric and sumac have wonderful immune-boosting properties to help ward off potential winter illnesses.

2

While this is heating through slowly, mix all the 'Cooked Ingredients' together in a bowl... I generally put the nuts through our food processor briefly, just to enough to cut them down in size but not enough to grind them into a flour-like texture.

3

Once the syrup has melted together, pour it over the 'Cooked Ingredients' and mix through as well as you can.

Put this into your roasting dish and spread out as evenly as possible.

Place in the oven. and set the timer for ten minutes.

4

While this is cooking, place all the 'Uncooked Ingredients' into the same bowl you mixed the 'Cooked Ingredients' in, and mix together.

At the ten minute mark, take the roasting dish out of the oven, and turn everything and move it around - you will see the top is starting to look golden, so now it's time for the rest of bake to a golden colour.

Pop in the oven for another eight minutes - we find ten minutes tends to make the cereal a little too crunchy!

5

Once everything is cooked to the perfect golden glow, mix it back in the bowl with the 'Uncooked Ingredients', and leave it to cool on the bench... then place in an airtight container, and enjoy!

6

** Puffed Buckwheat can be replaced with gluten-free wheatbix, gluten-free cornflakes or rice puffs, or puffed quinoa / amaranth / millet or even a box of other gluten-free cereal from the shop. Basically anything goes, as long as it doesn't require being cooked (and is safe)!

Ingredients

Cooked Ingredients
 1.50 cups Mixed Nuts
 0.50 cup Pumpkin Seeds
 0.50 cup Sesame Seeds
 0.50 cup Sunflower Seeds
 0.25 cup Poppy Seeds
 1 cup Buckwheat Grouts
 0.50 cup Linseeds (flax seeds)
 0.25 cup Chia Seeds
 0.50 cup Coconut
Uncooked Ingredients
 3 cups Rice Flakes
 3 cups **Puffed Buckwheat
 0.50 cup Raisins
 0.50 cup Dried Cranberries
 0.50 cup Dried Apricots
Sweet Syrup
 0.50 cup Glucose Syrup (or honey)
 2 tbsp Olive Oil
 1.50 tsp Vanilla Extract
 2 tbsp Cinnamon
 2 tsp Nutmeg (optional)
 2 tsp Ground Ginger (optional)
 2 tsp Mixed Spice (optional)
 2 tsp Tumeric (optional)
 2 tsp Sumac (optional)

Directions

1

Get your biggest roasting dish out, and turn the oven onto 180oC fanbake.

Measure out all the syrup ingredients, and place into a small saucepan and heat through on low until everything has melted and mixed together.

Optional Items - I often just make the cereal with the glucose, olive oil, cinnamon and vanilla extract; however if it is coming into the cold season, I will often add all the other spices, as both turmeric and sumac have wonderful immune-boosting properties to help ward off potential winter illnesses.

2

While this is heating through slowly, mix all the 'Cooked Ingredients' together in a bowl... I generally put the nuts through our food processor briefly, just to enough to cut them down in size but not enough to grind them into a flour-like texture.

3

Once the syrup has melted together, pour it over the 'Cooked Ingredients' and mix through as well as you can.

Put this into your roasting dish and spread out as evenly as possible.

Place in the oven. and set the timer for ten minutes.

4

While this is cooking, place all the 'Uncooked Ingredients' into the same bowl you mixed the 'Cooked Ingredients' in, and mix together.

At the ten minute mark, take the roasting dish out of the oven, and turn everything and move it around - you will see the top is starting to look golden, so now it's time for the rest of bake to a golden colour.

Pop in the oven for another eight minutes - we find ten minutes tends to make the cereal a little too crunchy!

5

Once everything is cooked to the perfect golden glow, mix it back in the bowl with the 'Uncooked Ingredients', and leave it to cool on the bench... then place in an airtight container, and enjoy!

6

** Puffed Buckwheat can be replaced with gluten-free wheatbix, gluten-free cornflakes or rice puffs, or puffed quinoa / amaranth / millet or even a box of other gluten-free cereal from the shop. Basically anything goes, as long as it doesn't require being cooked (and is safe)!

Breakfast Cereal [GF DF EG VEG V]