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Ginger-Rice Crunch Recipe(Gluten Free)

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  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 24
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Gluten-free Rice Chex* mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Created Jun 7, 2011
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Ingredients

  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) butter or margarine
  • 1/4 cup (50 mL) honey
  • 1 1/2 tsp (7 mL) ground ginger or cardamom
  • 6 cups (1.5 L) Rice Chex* cereal
  • 1 cup (250 mL) dried banana chips
  • 1 cup (250 mL) unblanched whole almonds
  • 1 cup (250 mL) flaked coconut
  • 1/2 cup (125 mL) sweetened dried cranberries or dried pineappple

Steps

  •  
    1
    Heat oven to 250ºF. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
  •  
    2
    Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  •  
    3
    Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Time-Saver: For easy cleanup, line the pan with nonstick foil instead of using cooking spray.
  • Tip 3
    How-To: It's okay to use two 13x9-inch pans instead of the roasting pan.

Nutrition Information

No nutrition information available for this recipe
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