RSS
Home
Try some new recipes with gluten-free Chex
Print
Email
RSS
Subscribe
A while back, Chex created a line of cereal that was strictly gluten-free that included their staple flavors - Corn, Rice, and Honey Nut, along with some new flavors such as Chocolate, Strawberry, and Cinnamon (my personal favorite).
As nice as it is to have a bowl of gluten-free Chex in the morning, the cereal can also be used to create great snacks and party mixes. I scoured the Chex website, and low and behold, they have an abundance of gluten-free recipes! Below are a few of my personal favorites:
Ginger Honey Crunch:
This is a great mid-morning or afternoon snack.
Ingredients
1/4 cup packed brown sugar
1/4 cup butter or margarine (or butter substitute)
1/4 cup honey
1 1/2 teaspoons ground ginger or cardamom
6 cups Rice Chex® or Honey Nut Chex® cereal
1 cup dried banana chips
1 cup unblanched whole almonds
1 cup flaked coconut
1/2 cup sweetened dried cranberries or dried pineapple
Preparation Directions
1. Heat oven to 250°F. Spray large roasting pan with cooking spray.
2. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
3. Bake 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.
Sweet and Spicy Honey Nut Chex Mix:
This mix is a perfect addition to any party!
Ingredients
4 cups Honey Nut Chex® cereal
1/2 cup dry-roasted peanuts
1/3 cup roasted salted sunflower nuts or hulled pumpkin seeds (pepitas)
2 tablespoons honey
1 tablespoon warm water
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
3/4 cup raisins
Preparation Directions
1. In large microwavable 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 until evenly coated.
3. Microwave uncovered on High 3 minutes, stirring every minute. Stir in raisins. Microwave 1 minute longer. Spread on waxed paper or foil to cool. Store in airtight container.
Crunch Fudge Cookies:
Craving something sweet? This recipe is low-cal and simply delicious.
Ingredients
1 box Gluten Free brownie mix
3 cups Cinnamon Chex® cereal
1/3 cup water
1 egg, slightly beaten
2 teaspoons vanilla
1/4 cup miniature semisweet chocolate chips
Glaze
3/4 cup powdered sugar
1/8 to 1/4 teaspoon ground cinnamon
3 teaspoons milk (soy or almond milk is a good substitute)
Preparation Directions
1. Heat oven to 350° F. Spray cookie sheets with cooking spray.
2. In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
3. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
4. In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.
For more info: For retailer locations and more gluten-free recipes, visit www.chex.com.
Related Articles:
Comments
