Need a Snack?

This isn’t the first time I’ve talked about General Mills Gluten Free Chex and it’s not going to be the last. You know I love to snack. Recently, I have been taking gluten free Honey Nut Chex to snack on at work. But I need to switch it up. I still want that great crunchy, sweet and salty taste but I also want to try something new. Here are two wonderful recipes featuring my favorite chex.

Chili and Garlic Chex Mix

Ingredients

  • 8 cups gluten freeRice Chex cereal
  • 1 bag (3 oz) fat-free butter-flavor microwave popcorn, popped
  • 1/4 cup dry-roasted peanuts
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons chili powder (or a little more if you want an extra kick)
  • 2 teaspoons garlic powder
  • pinch of salt
  1. Heat oven to 300°F. In very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.
  2. In small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.
  3. Bake uncovered 15 minutes, stirring once. Spread on waxed paper to cool, about 10 minutes. Store in airtight container.

There’s the spicy. Now for the sweet!

Ginger-Rice Crunch

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup buttery spread (such as Earth Balance Buttery Spread)
  • 1/4 cup honey
  • 1 1/2 teaspoons ground ginger or cardamom
  • 6 cups gluten free Rice Chex cereal or Honey Nut Chex cereal
  • 1 cup sweet plantain chips (I LOVE plantain chips but only the sweet ones – you cannot find plantain chips you can use plain dried banana chips)
  • 1 cup unblanched whole almonds
  • 1 cup sweetened shredded coconut
  • 1/2 cup sweetened dried cranberries
  1. Heat oven to 250°F. Spray large roasting pan with non-stick cooking spray. In 1-quart saucepan, heat brown sugar, buttery spread, honey and ginger to boiling. Remove from heat; cool slightly.
  2. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  3. Bake for 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Oh Chex, you’ve done it again. Two great snacks everyone can enjoy! (or keep to yourself- whatever you decide)

ENJOY!

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