Since Gabe’s birthday is October 31, our holiday cooking season starts mid-October and lasts through the new year. Last night we had his birthday party, and Kristi and I managed quite an amazing spread of gluten-free, chocolate-free sweets… if I do say so myself!
To start with, here’s an easy gluten-free Chex mix recipe right off the box. We LOVED this, and may use it as a trail mix too.
Sweet and Spicy Chex Mix
4 cups GF Honey Nut Chex cereal
1/2 cup dry-roasted peanuts
1/3 cup roasted salted sunflower seeds (or pumpkin seeds)
2 tbsp honey
1 tbsp warm water
3/4 tsp salt
3/4 tsp ground cumin
1.2 tsp ground red pepper (cayenne)
3/4 cups raisins (we made these optional and opted out)1. In large microwaveable bowl, mix cereal, peanuts and sunflower nuts. Set aside.
2. In small bowl, mix honey and warm water. stir in salt, cumin, and red pepper until blended. Pour over cereal mixture, stirring evenly until coated.
3. Microwave uncovered on high 3 minutes, stirring every minute. (If you have raisins. add them here and microwave 1 minute longer). Spread on waxed paper or foil to cool. Store in airtight container.
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