Gluten Free Muesli Bread

Have you ever put together a care package before? I have had the pleasure of putting together quite a few in the past. I love making the effort to gather things with a purpose for the other person. I’m a food lover so I always include something edible in my packages. Since moving across the country this year, one of the biggest things that speaks out to me is how much my grandmother loves me. I mean, I feel like I already knew this. She is one of my all-time favorite people and that woman loves me unconditionally. Sadly, we are on opposite sides of the country now and though we talk a couple of times a week, she can feel the distance with the passing of time. My Little Granny (that’s what I call her), was one of the ones who was diagnosed with celiac disease back before most people even knew what it was. I was fortunate enough to be able to take my culinary background and apply it to new baking/cooking techniques to come up with recipes to help her out. Her favorite brand is Bob’s Red Mill and since I have the pleasure of being here daily, I thought a care package of some of my favorite things and some things that would make her life easier were in order. She’s always asking me about the products I love, so I think this is perfect for her. What I put in her box: I gave her the ingredients to make the Gluten Free Muesli Bread I sent her (see recipe below). Along with that, I sent some brown sugar oatmeal cups, a vanilla booster, and a gluten free biscuit mix. I have fond memories of her making homemade biscuits from my youth and I know she really misses them. Now she can indulge in baking some knowing she can enjoy flaky, buttery, Southern-style deliciousness! Now, about the bread. This muesli bread is a family favorite here. I can’t keep it stocked before I’m asked to make it again. It’s soft and cakey loaded with coconut, berries, nuts, and seeds. My guys go crazy over the crunchy topping, so make sure you add a sprinkling extra of the good stuff!

Gluten Free Muesli Bread

Makes 3 mini loaves or 1 large loaf

• 2 cups Bob’s Red Mill 1 to 1 Flour
• 1 1/4 cup Cane Sugar
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Egg
• 1 cup Milk or Dairy Free Milk Alternative
• 1/4 cup Light Olive Oil
• 1 Tbsp Apple Cider Vinegar
• 1 cup Bob’s Red Mill Paleo Muesli
• Additional Sugar and Muesli for sprinkling on top

Preheat oven to 350°F. Coat three 5.75 x 3.35 x 2.25-inch mini loaf pans or one 9 x 5-inch loaf pan with olive or avocado oil spray. In a mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Next add the egg, milk, oil, and apple cider vinegar to the dry ingredients. Mix just until combined. Add the paleo muesli to the batter and stir. Pour the batter into the prepared loaf pan(s). Evenly sprinkle each loaf with the muesli and sugar. Bake for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf, or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.