By Beth Israel Deaconess Medical Center
Carol Fenster is similar, but slightly sweet instead. You can use cereals in any proportion you like for this recipe — as long as they add up to 4 cups.Remember the savory party mixes we ate as kids? This recipe from
- 2 cups gluten-free Rice Chex cereal
- 1 cup gluten-free Ener-G or Glutino pretzels
- 1 cup gluten-free O-shape cereal
- 1 cup chopped dried tropical fruits such as apricots, pineapple, and mango
- ½ cup dried banana chips
- ½ cup raw coconut flakes (found in natural food stores)
- 2 tablespoons packed light brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon canola oil
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Place a rack in the middle position of the oven. Preheat to 300°F.
- In a 13×9-inch glass baking pan, toss together the cereal, dried fruit, bananas, coconut, and nuts. Set aside.
- In a small, microwave-safe bowl, heat the brown sugar, corn syrup, vanilla, and salt on Low power until the brown sugar is melted. Stir until smooth and pour evenly over cereal mixture, tossing until the mixture is thoroughly coated.
- Bake 30 minutes, stirring every 10 minutes, or until the cereal is lightly toasted. Transfer the mixture to a sheet of waxed paper to cool thoroughly.
Makes 12 servings (½ cup each)
Above content provided by Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor.
Posted September 2013