Don't you just hate it when you get to the bottom of your Gluten Free Muesli and it looks all sandy because it's been crushed? I do! I hate it! So I decided to come up with a recipe for all those bottom of the cereal box bits. Enter:

Gluten Free Scallywag Muesli Cookies

125g butter, softened

85g brown sugar

100g Gluten Free plain flour

25g LSA mix (linseed, sunflower & almond mix)

100g Gluten Free muesli (I use

Carmens

*)

3/4cup raisins

Cream butter and sugar together. Add all other ingredients, mix until combined.

Preheat oven to 175Deg C. Roll spoonfulls (about 2tsp?) into balls and place on tray lined with baking paper. lightly press down wih thumb. Bake for approximately 10minutes.

Super yummy when warm - careful the raisins are hot! But if you don't eat them all warm then they last about 5days in an airtight container.

The best bit is that I tell myself it's healthy as it's got muesli in it. It is definitely healthier than my chocolate chip recipe that is packed with butter and condensed milk!

These are yummy with your morning coffee and would be extra tasty with chocolate drizzled on top, but seen as I went down the drizzling road with my last 'healthy' gluten free muesli slice I thought I'd steer this time. Although my man said dipping them in chocolate would be yum, heh...luckily I didn't go down that route either!

* Carmen's Deluxe Muesli

is Gluten Free

, the website is wrong!