Recipe
Snack
Traveler's Cereal Snack
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. gluten-free crispy corn puff cereal | ||
| 1 c. Spanish peanuts | ||
| 1 c. raisins | ||
| 1 c. dried banana chips | ||
| 3 tbsp. margarine | ||
| 3 tbsp. honey | ||
| ¾ tsp. ground cinnamon | ||
| ½ tsp. salt | ||
| 1 c. flaked coconut | ||
| additional salt, if desired |
Directions
- Heat oven to 325 degrees.
- Mix corn puff cereal, peanuts, raisins and banana chips in an ungreased jelly roll pan, approximately 10-by-15 inches.
- Heat margarine and honey in a 1-quart saucepan over low heat until margarine is melted. Stir in cinnamon and salt. Pour over cereal mixture, tossing until evenly coated.
- Bake at 325 degrees for 15 minutes, stirring once.
- Remove pan from oven and stir in coconut. Let stand 5 minutes. Loosen mixture from pan. Sprinkle with additional salt, if desired.
Recipe Source:
www.csaceliacs.org