This has a salty and sweet combination. Add your own gluten-free ingredients as you see fit!
Runner Girl Gluten-Free Snack Mix
Makes ~8 cups
4 cups gluten-free Corn Chex cereal
2 cups rice cracker mixture (from bulk bins or found in Asian aisle)
4 oz dry roasted edamame
6 oz dried cherries
6 oz raw almonds
8 oz peanut butter chips (optional)
2 Tbsp olive oil
1/4 cup honey
2 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp chili powder
1 tsp sea salt
Preheat oven to 350 degrees. In a large bowl combine cereal, edamame, and almonds. In a separate small bowl, combine oil, honey, Worcestershire sauce, garlic powder, chili powder, and salt. Pour dressing over cereal mixture. Lay out mixture in a single layer on a large baking sheet sprayed lightly with cooking spray. Bake for 15-20 minutes, until combination becomes slightly crispy, stirring halfway through. Remove from oven and transfer to a sheet of parchment paper. Allow to cool completely, then separate pieces that have stuck together.
Place mixture into an airtight container and add rice crackers, cherries, and peanut butter chips. Toss to mix.
Nutrition Info per 1/2 cup serving: 228 calories, 10 g fat, 7 g protein, 28 g carbohydrates, 2.5 g fiber