I am running my first Bloomsday race in Spokane, Washington this weekend. Actually, my alter ego is. I am excited for a fantastic run and even more fantastic girls' weekend! My running partners have wonderful appetites, especially my friend Shayla (you remember her Indian potatoes, right?). Shayla has gluten-free needs, so I thought I would make a snack mix to fuel us for our race.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
This is probably not a timely comment, but you need to know that MOST Asian rice crackers in a bulk bin have soy sauce in them which has wheat. Just don't want any of your readers to think those are safe when 90% of the time they are not.
ReplyDeleteThank you! Yes- you will be looking for a rice cracker mixture that is labeled gluten-free!
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