Tahini Orange and Coconut Toasted Muesli - Gluten Free

A special hello to my gluten-free friends. I know I'm the Dutchess of Dough laden with wheat flour. I know I'm constantly baking cakes and breads that are stacked with gluten that your tummies don't like. But I will try to take better care of you from now on, starting with this delicious toasted muesli. I had it for my breakfast this morning and I think I'm going to have it for my lunch... because I love you.


Tahini Orange and Coconut Toasted Muesli - Gluten Free
slightly adapted from Emma Galloway's My Darling Lemon Thyme
Makes enough to almost fill a 2 litre jar

250g quinoa flakes
1 cup shredded coconut
1/4 cup cashews, roughly chopped
1/4 cup whole natural almonds, roughly chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tablespoons sesame seeds
40g virgin coconut oil
40ml dark agave nectar
40g tahini
1 teaspoon vanilla extract
Finely grated zest of 1 orange
1/4 teaspoon fine salt (I used Pink Himalaya salt)
1/2 cup dried blueberries
1/2 cup dried sour cherries, roughly chopped
1 cup mejool dates, pitted and finely chopped

Preheat the oven to 180C.

Put the quinoa, coconut, cashews, almonds, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl and mix to combine.

In a small saucepan, combine the coconut oil, agave nectar, tahini, vanilla extract, orange zest and salt. Heat over low heat until it comes to the boil, stirring constantly.

Pour the tahini mixture over the quinoa mixture and mix thoroughly until well combined. You want all the dry mixture to be slicked with the wet mixture.

Spoon into a large deep baking tray and bake for about 30 - 35 minutes, stirring every ten minutes until the entire mixture is golden brown.

Remove from the oven and let it cool completely in the tray. Add the dried fruit and stir and transfer to a large airtight jar. Muesli will keep for 2 -3 weeks.