Gluten Free Chex® Party Mix
In our fast-paced world where our time is spent fulfilling our obligations, the holidays are especially important in connecting with family and friends. Growing up, one of the traditions we had in our family was making Chex® Party Mix. A lot of Chex® Party Mix. But as members in my family have gotten older, some of us are finding that our bodies just don’t assimilate gluten very well. Some of us have switched to gluten free as much as possible, some of us have gone Paleo, and some haven’t made a change.
This holiday season, I decided to try and make Chex® Party Mix Gluten-Free. It’s pretty easy now, considering there is now Gluten-Free Chex® Cereal. So, I took the traditional recipe and tweaked it. It’s pretty good, but not nearly as greasy as the original. I also did not use Worcesterhsire sauce as it contains MSG, and I am sensitive to MSG. It’s pretty hard to avoid MSG in all packaged and processed foods, but I do the best I can.
3 cups Gluten Free Corn® Chex cereal
3 cups Gluten Free Rice Chex® cereal
3 cups Gluten Free Honey nut Chex® cereal
2 cups Gluten Free pretzels
2 cups Parmesan Garlic Baked Lentil Chips broken into smaller pieces
2 cups Mixed Nuts
1 stick of organic unsalted butter
2 tablespoons of Coconut Amino Acids
2 tablespoons of Vinegar
Himalayan Pink Salt to taste
3/4 teaspoon garlic salt
Braggs Nutritional Seasoning to taste
Cumin to taste
Preheat the oven to 250° F. In a large bowl, mix cereals, nuts,pretzels and lentil chips; put in a large cookie sheet or roasting pan. In the microwave, melt the butter. Stir in the cumin, Braggs, salt, garlic salt, vinegar, and Coconut Amino Acids. Pour the butter mixture over the cereal mixture and coat evenly. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.