Gluten Free Halloween Party Mix Recipe

Party Mix Ingredients:

• 1/2 cup raw pumpkin seeds
• 1/8 tsp olive oil
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup cocoa nibs
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Party Mix Directions:

1. Toss pumpkin seeds in a small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

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I’ve always felt that Chex Mix can be a great snack for you to take while traveling or going out in public.     Here is a gluten free recipe for Chex Mix which I think anyone with Celiac Disease will really enjoy!

Gluten Free Chex Mix Recipe

Chex Mix Ingredients:

• 6 cups Rice Chex
• 1 cup gluten-free pretzels (I use Glutino)
• 1 cup gluten-free onion crackers, broken into bite size pieces (I use Mary’s Gone Crackers)
• 1 cup peanuts
• 6 tablespoons butter
• 2 tablespoons worcestershire sauce (I use Lea & Perrins)
• 1 1/2 teaspoons seasoning salt (I use Lawry’s)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 cups gluten-free corn flakes

Chex Mix Directions:

1. Preheat oven to 250.
2. Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13×9 pan and set aside.
3. Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
4. Pour the butter mixture over the Chex mixture and toss until everything is coated.
5. Add the corn flakes and toss to coat them in the residual sauce (by adding these at this point in the process, it prevents them from getting mushy from the sauce).
6. Bake for an hour, stirring every 15 minutes.

[Recipe Courtesy of Recipe Zaar]

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