Caveman Muesli GF/DF

The more I research about gluten the more I see it as an additive that we should aim to avoid.  It is a major bully to the gut wall and also a phytate that means it robs the body of vital vitamins and minerals.  It creates a massive blood sugar surge due to the amylopectin starch content and due to the higher gluten content is a major gut irritant creating a glue ball like substance in the gut, so linked to irritable bowel, inflammation and constipation.  So whether you wish to lose weight, heal your gut wall and reduce mineral loss, avoiding gluten is one of the biggest steps you can make to improve your health and well being.


  • 2 cups flaked almonds
2 cups unsweetened coconut flakes
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
2 tbsp chia seeds
  • 2 tsp ground cinnamon
3 tbsp 1⁄4 cup coconut nectar or manuka honey
30g / 1/3 cup extra virgin coconut oil
  • 1 tbsp vanilla extract


Preheat oven to 180°C.

Line a large baking pan with parchment paper.

Mix nuts and seeds in a big bowl.  Add cinnamon and mix well.

Melt coconut oil and coconut nectar on low heat and stir in the vanilla.

Pour coconut oil mixture over nuts and seeds.  Stir to coat.  If 
too dry add a splash of water.

Pour out onto prepared baking 
sheet and spread out evenly.

Bake for 30 minutes, until golden brown.

Allow to cool, then place in a container until needed.

Breakfast, Dairy Free, Gluten Free, Recipes