Here we go with the Christmas recipes; I had so much fun baking with my kids. When I finally got into bed I laid there and thought I didn’t even eat one! Sad right? I was so busy I didn’t really sample anything except for a lick of the bowl or spoon as I went along. Christmas Eve is right around the corner so I will be eating this all soon enough. Let’s start with our Chex mix since this is our most favorite part; munching down on Chex goodness. We will be making another batch New Year’s Eve!
There is absolutely nothing special about it, I use the original recipe with a few modifications for Gluten free. This can also be made dairy free and somewhat soy free. (Soy letchin is in the cereal)
1. I always double the sauce recipe without doubling the other ingredients. Yes I love my Chex mix with lots of flavor.
Heat on the stove. 3/4 cup of butter (earth balance makes a gluten/dairy/soy free butter), 4 TBSP Worcestershire sauce, 1 TBSP Lawry seasoning salt, 1.5 tsp. garlic powder, 1 tsp. onion powder. Heat until well combined and flavors are mixed well.
I put the following into a big bowl – 4.5 cups Gluten free Rice Chex, 4.5 cups Gluten free corn Chex (look at the boxes as most are GF now but there may be old boxes that still contain gluten, there is an organic kind out there too that doubles for Chex cereal but more expensive but dedicated GF), 1 cup salted roasted cashews, 1 cup roasted salted peanuts, (or you can do 2 cups mixed nuts. We cannot, due to other nut allergies in the house), 1 pkg Glutino Bagel bites, (original flavor), 2 cups Glutino pretzels (roughly 1/2 bag) either sticks or twists.
After mixing all the dry ingredients have someone pour slowly the heated sauce over it as you stir and mix it up. Put it in some shallow pans and put into a preheated oven (250 degrees) and let warm/dry for 1.5 hours stirring frequently. Store in a plastic bag once cooled. Can’t say how long this keeps as it’s gone within a week here in my house.