Ingredient 29 - Puffed Brown Rice

Puffed brown rice is a popular alternative to the usual puffed grains used in cereals for those gluten intolerant.

The process of puffing grains dates back to the 1930s and is created by exposing the product to high pressures with steam that ‘pops and bloats’ the kernel into a much larger size. The three most common puffed grains used are rice, wheat and corn, seen in cereals such as Coco Pops and Rice Krispies.

One of my little obsessive traits in life I will admit is my breakfast routine of muesli, fruit and yoghurt. Hence the inspiration for this recipe.

This cereal I will admit is perfect; it is not overly sweet, contains the perfect ratio of grains to seeds to dried fruit, feels light, is absolutely delicious, and will guarantee you a fabulous start to the day!

The Ultimate Toasted Gluten-Free Muesli

Makes 1 large container

2 cups puffed brown rice

2 cups puffed quinoa

2 cups gluten free cornflakes

¾ cup whole almonds

½ cup pepita seeds

½ cup sunflower seeds

½ cup pure apple juice

¾ cup honey

½ cup finely chopped dried apple

½ cup dried cranberries

• Preheat oven to 150°.
• Place the puffed grains, cornflakes, almonds and seeds in a deep baking dish.
• Heat the honey and apple juice in a microwave for 2min until bubbling. Mix well together.
• Pour the liquid over the muesli ingredients and mix well. Place in the oven and toast for 30minutes, removing the tray every 5min to mix together. It is important to do this to ensure no nuts or flakes are burnt!
• Remove from the oven, stir through the chopped apple and cranberries, and let the muesli cool completely.
• Serve with fresh fruit, greek yoghurt and milk.
• Between breakfast sittings store in a dry well sealed container. If the cereal does get a little soggy, a quick re-toasting in the oven will work like a treat.