3 dl glutenfree oatmeal
1 dl sunflower seeds
1 dl coconut flakes
1 dl semi-crushed almonds
1 dl semi-crushed walnuts
0,5 dl falxseeds
1,5 dl dates
1 apple, I threw it in the food processer to get good sized bites
4-5 tblsp cold pressed coconut oil
1 tblsp cinnamon
If you are allergic to nuts, just replace with more seeds and add pumpkin seeds to the mix. Also more coconut flakes should do the trick.
Mix everything in a bowl. Add to baking tray (cover with baking paper if you do not want fuzz with dishes afterwards...).
Bake in 130 celcius (270 F), 60 minutes. Stir every 15 minutes to bake crips and even müsli. Once ready let cool on the tray. Keep in air tight glas jar. According to Paleoparents, their müsli is ok in room temperature for several months. Well ours will not last that long, for sure... But if you want to be on the safe side, store in fridge.
|On the way into the oven Check the hand...always there! :-)|