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Spicy Almond-Pumpkinseed Snack Mix

Photo: Oxmoor House
Yield 6 servings (serving size: 1/2 cup)
This snack mix stores well for up to a week in an airtight container.

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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook