With gluten & sugar free breakfast cereal hard to find I decided to make my own. It is so delicious that everyone keeps asking me for the recipe so I thought I would share it with you all.

I choose to use all organic ingredients too.

Weigh out the following in a large mixing bowl and mix well.
100g flaked rice

50g quinoa flakes

100g millet flakes

40g coconut chips

5g sesame seeds

30g almonds, lightly crushed

50g sunflower seeds

20g walnuts

10g hazelnuts

15g linseeds

25g pumpkin seeds

50g raisins

60g dates, chopped

3 large dried figs, chopped

1 large tablespoon (40g) coconut oil

1 tablespoon coconut or agave syrup

7 drops of vanilla extract

7 drops of almond extract

Generous pinch of pink salt

Spread thinly onto baking sheets & place in a preheated oven at 100˚C for 25 mins or until just starting to brown. Pour back into the mixing bowl & stir in 100g of puffed rice. Leave to cool before adding to an air tight container.

Enjoy with a splash of milk of your choice.

IMG 2083 Rachel Rendell

IMG 2084 Rachel Rendell