Spicy Almond-Pumpkinseed Snack Mix

Photo: Oxmoor House
This snack mix stores well for up to a week in an airtight container.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 118
Fat 6.7 g
Satfat 0.6 g
Monofat 3.7 g
Polyfat 1.9 g
Protein 3 g
Carbohydrate 12.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 272 mg
Calcium 56 mg

Ingredients

2 cups gluten-free crispy rice cereal squares (such as Rice Chex)
1/2 cup salted roasted whole pumpkinseeds
1/3 cup slivered almonds
1 tablespoon canola oil
2 teaspoons chili powder
2 teaspoons Worcestershire sauce {Check for Gluten}
2 teaspoons prepared mustard
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
Cooking spray
1/4 teaspoon salt

Preparation

1. Preheat oven to 300°.

2. Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.

3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.

4. Bake at 300° for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.

Note:

Cooking Light Gluten-Free Cookbook

August 2011