Are you a breakfast eater? I sure am. But I’ve never been a huge fan of any of the store bought cereals….except perhaps for gluten free Weetbix – Sanatarium deserves a medal for bringing that to us!
For breakfast I’ll usually have a smoothie, some yogurt, toast or eggs. Sometimes I’ll have both toast AND eggs (if you haven’t tried boiled eggs with gluten free Vegemite on toast I urge you to try it out!).
But I did not always eat this way. Growing up I would often eat toasted muesli, I think it was the sugar content that I fell for. I’m pretty sure that my parents stopped buying it when they realised just how high in sugar it was.
My Gluten Free Sweet And Salty Nut Cornflakes are even better than I remember toasted muesli ever to be. It combines some of my favourite ingredients, nuts and coconut along with the exceptionally divine combo of saltiness and sweetness – truely I don’t think it can get much better than this.
Making your own breakfast cereal is really simple to do and gives you the opportunity to add in, or exclude the ingredients that you love. As with my other recipes, I encourage you to play around with this one to get it to a taste you love.
But promise me, you’ll try my version first, I don’t think you’ll be disappointed.
Gluten Free Sweet And Salty Nut Cornflakes Recipe
Gluten Free Sweet And Salty Nut Cornflakes
Ingredients
- 2 cups gluten free cornflakes
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup flaked coconut
- 1/4 cup peptias
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1 tablespoon coconut oil
- 3 teaspoons sea salt flakes Feel free to reduce the salt in this, my recipe really does give a salty kick!
- 4 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
Instructions
- Preheat fan forced oven to 160 degrees Celsius
- Line a tray with baking paper
- Roughly chop nuts
- Place all ingredients except for the cornflakes on the tray and stir to combine
- Place in oven and cook for 10 minutes
- Remove from oven and add cornflakes to the mix. Stir to combine
- Return to oven and cook for another 10 minutes
- Cook for around 20 minutes or until mixture has lightly browned
- Remove from oven and leave to cool and thoroughly dry out
- Store in an airtight container for up to two weeks
Have you made my Gluten Free Sweet And Salty Nut Cornflakes?
I’d love to hear what you thought about them. Add your comment to the comments box below or tag me on Instagram @theglutenfreenotebook