Gluten-free | Sugar-free | Dairy-free | Oat free | Nut-free option | Vegan
Makes: enough for 20+ serves
Cuisine: Bridget's Healthy Kitchen
Prep time: 2 minutes
Cook time: 8 minutes
Sometimes desire is the mother of invention. I'm generally not one to eat cereal for breakfast, even before I started my journey to health. But I do get the odd craving for muesli now and then. And because of these cravings, I decided to create a 'muesli' that uses healthy ingredients to get my cereal fix while still maintaining the health of my gut.
Made from heart-healthy, diabetic and slimmer friendly buckwheat, my bruesli is probiotic, prebiotic, vegan, free from gluten, sugar, dairy, and oats! You can also make this gut-healthy cereal without nuts.
Hints, Tips & Tricks
You can change a lot of the ingredients in this recipe to meet your needs and likes. If you don't eat almonds, swap them for walnuts or pecans. And if you would prefer a nut-free bruesli, you can leave them out altogether.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
I also use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
You can serve your bruesli with coconut yoghurt or non-dairy milk and sliced fresh fruit. You can also use your bruesli to sprinkle on cakes, bread, muffins or fresh fruit salad.
- 300 g (10.5 oz) raw buckwheat groats (seeds)
- 5 tbsp Sweet as Fibre Syrup
- 4 tbsp Pure as Inulin Powder
- 4 tsp mixed spice
- 40 g (1.4 oz) sunflower seeds
- 20 g (0.7 oz) pumpkin (pepita) seeds
- 40 g (1.4 oz) goji berries
- 60 g (2 oz)coconut flakes, natural or toasted
- 30 g (1 oz)hemp seeds
- 20 g (0.7 oz) chia seeds
- 40 g (1.4 oz) flaxseeds
- 60 g (2 oz) whole almonds, roughly chopped
- 30 g (1 oz) cacao nibs
- Preheat your oven to 180C (350F) and line a large baking sheet with non-stick baking paper.
- Sprinkle the buckwheat onto the baking sheet and lay the buckwheat as flat and even as possible. Drizzle the fibre syrup over the buckwheat and mix the sticky syrup with a spoon. You will have lumps and clumps of buckwheat, so flatten as best you can.
- Place the tray in the oven and roast the buckwheat for 4-6 minutes. Keep an eye on the bucks, as they will brown up quickly. Remove the tray from the oven and immediately sprinkle the buckwheat with two tablespoons of inulin and two teaspoons of mixed spice. Allow the buckwheat to cool.
- Once the buck is cooled, break it up into small clusters.
- Heat a large heavy-bottomed frying pan on medium heat and add the sunflower and pumpkin seeds. Stir fry the seeds dry for 2 minutes or until the seeds begin to brown a little. Add two tablespoons of inulin powder and two teaspoons of mixed spice and stir in. Remove the pan from the heat and allow the seeds to cool.
- Mix the goji, coconut flakes, hemp seeds, chia seeds, nuts and cacao nibs. Add the cooled and clustered buckwheat and the pumpkin and sunflower seeds and stir well to combine.
- Pour the mixture on the baking sheet and allow the bruesli to cool completely before storing it in an airtight container for up to 4 weeks.
- Serve your bruesli with coconut yoghurt and sliced fresh fruit or berries. You can also use your bruesli as a sprinkle on cakes, bread and muffins, serve it with non-dairy milk like almond milk or use it on top of a fresh fruit salad.