Gluten-Free Holiday Chex Mix

1Makes 8 cups

I’ve added my own little twist to the old time favorite Chex Mix around the holidays.  This party mix can even be enjoyed by your guests with dietary restrictions or gluten free preferences.  It’s a modified recipe from the original Chex Mix.  I nix the Wheat Chex, use gluten free pretzels, and also add my own little twist.  Your guests will be coming back for more so you might want to make two batches!

Ingredients

3 tablespoons butter or margarine
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion power
2 teaspoon lemon juice
4 tablespoons Worcestershire sauce
1 cup pretzels (gluten-free versions available from Snyder’s or Snack Factory)
1 cup fancy mixed nuts
3 cups Corn Chex cereal
3 cups Rice Chex cereal

Instructions

1. Melt butter in a 13X9 in baking dish in a 250 degree oven.
2. Remove dish from oven and stir in the seasoned salt, garlic powder, onion powder, lemon juice and Worcestershire sauce.
3.  Add cereals, pretzels and nuts and stir until coated.
4.  Bake @ 250 degrees for 45 minutes stirring every 15 minutes or so.
5.  Remove from the oven and cool (if you can keep your family from nibbling)
6.  Store in an airtight jar or large ziplock bag.

Cherry Berry Vanilla Almond Granola

DFTSI Cherry Berry Granola_1095

You can customize this granola according to your preferences by adding in any sort of dried fruit or using different nuts in the recipe. I stumbled upon this gluten free recipe by Michelle Palin ~ My Gluten-free Kitchen and it soon became my favorite.
I recently made 12 batches of it to include in Valentines Day Care Packages sent to our graduated NCL Ticktockers that are away at college.  Enjoy!

INGREDIENTS

  • 4 cups gluten-free oats (rolled or old-fashioned, NOT instant)
  • 1 cup sliced almonds
  • 1/3 cup brown sugar, packed
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/3 cup unrefined coconut oil (or melted unsalted butter or oil of your choice)
  • 1/4 cup honey
  • 2 Tbsp. sugar
  • 4 tsp. pure vanilla extract
  • 1/2 cup unsweetened coconut – optional (I like wide sliced coconut from Sprouts)
  • 1/2 cup dried fruit – optional (I like Dried Berry Medley from Trader Joe’s)

DIRECTIONS

  1. Preheat oven to 300°.
  2. Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray.DFTSI Cherry Berry Granola_1078
  3. In a large bowl, use a spatula to stir together oats, almonds, brown sugar, salt, and cinnamon.DFTSI Cherry Berry Granola_1073
  4. In a small saucepan over medium heat, combine the butter or oil, honey and sugar. Bring to a simmer over medium heat stirring constantly with a whisk to get the sugar to dissolve and the mixture to come together. Once it comes together and simmers about 30 seconds, remove from heat. Whisk in the pure vanilla extract.
  5. Pour the hot liquid mixture over the oat mixture in the bowl. Stir well with a large spatula or wooden spoon. Spread granola on prepared jelly roll pan. Bake at 300° until golden brown, about 25-30 minutes. Once or twice during the baking time, pull out and stir well and put back in for the remainder of the baking.DFTSI Cherry Berry Granola_1054
  6. Transfer pan to a rack; If you want to add in dried fruit, add it now. Cool granola completely. If you want smaller chunks, stir several times while it cools so that it doesn’t harden into large chunks. If you want to add in mini chocolate chips, add them now after it has cooled completely.DFTSI Cherry Berry Granola_1089-1
  7. When cooled, use your hands to break apart to the size you want and store in an airtight container.

by Michelle Palin ~ My Gluten-free Kitchen