I go through stages with food, I will eat the same thing for breakfast everyday for a month and then I will get bored of it and move onto something new. I went through a stage of eating muesli for breakfast everyday buying my muesli in bulk (bags of six) online because it was cheaper and free postage! However very soon after receiving a six pack of muesli a few months ago I decided that I needed a change. Not the best timing you could say, and the six bags of muesli have subsequently been sitting in the pantry since.

I was therefore very excited when I stumbled across Sue Shepherd’s recipe for Muesli Biscuits in her recipe book, ‘The Gluten-free Kitchen’.

However, since the recipe only uses only cup of muesli I may get bored of muesli biscuits very soon and have to find another use for the muesli, any suggestions are welcomed!

Muesli biscuits

The final biscuits

Muesli Biscuits


  • 1 cup gluten free muesli
  • 90g fine rice flour
  • 90g tapioca flour
  • 3/4 cup coconut (dessicated or shredded)
  • 1/2 cup caster sugar
  • 1/2 tsp bicarboante of soda
  • 3 tbs boiling water
  • 125g butter, melted
  • 2 tbs golden syrup, warmed in the microwave


1. Preheat the oven to 160 degrees celcius and line two baking trays with baking paper

2. Combine the muesli, flours, coconut and sugar in a large bowl

3. In a small mixing bowl, dissolve the bicarbonate of soda in the boiling water. Add the melted butter and golden syrup and mix until well combined

4. Pour into the dry ingredients and mix (the mixture should be firm enough to form round balls so add more flour if necessary)

Muesli biscuits ingredients

The muesli biscuits mixture

5. Shape the mixture into balls and place on the baking trays (make sure you leave a fair amount of room between each as they spread a lot!). Press with a fork to flatted and bake for 10-12 minutes until golden brown (make sure they are quite brown).

Gluten free biscuits

Ready for the oven