A Gluten Free Breakfast Muesli

I am long overdue for devising a recipe for a gluten free breakfast, containing my favourite ingredients and flaviours, preferably low in sugar. I've done the rounds of supermarkets reading the list of ingredients on various brands, but havent been able to find anything I would like to eat. Add that to the fact that my husband has been very ill, during the last week, and needs to make some lifestyle changes in respect of fat and sugar levels. I need to make the low sugar gluten free muesli sooner rather than later

I decided to make a muesli that is lower on the glycaemic index than the high sugar shop-bought cereals. So here it is, it could do with being a bit lower in sugar, but this is a start ... and my husband loves it! My first experiment with agave nectar! It has to be better than his previous breakfast which consisted of a very strong coffee and a baguette loaded up with high fat goods



2 cups gluten free jumbo oats
2 cups rice puffs
2 cups assorted nuts
2 cups chopped apricots and dates
1 tbsp flavourless oil
1 tbsp maple syrup
3 tbsp rich agave nectar

In a large bowl, add the jumbo oats, rice puffs, nuts, apricots and dates, mix together to combine
In a small saucepan, on a low heat, add the oil, maple syrup and agave nectar, heat, stirring with a wooden spoon, untill well combined and of pouring consistency
Add the oil, maple syrup and agave nectar to the dry ingredients, mix to combine
Put the mixture into two roasting pans and cook in a moderate oven for 20 minutes, turning the mixture frequently to ensure all the muesli becomes golden brown