Traveler Cereal Snack
Gluten Free Recipes
Traveler Cereal Snack recipe mixes up a great gluten free snack to have on hand while you are traveling. Contains crispy puff cereal, peanuts, raisins, banana chips, cinnamon, honey and flaked coconut.
4 cups gluten free crispy corn puff cereal
1 cup Spanish peanuts
1 cup raisins
1 cup banana chips, dried
3 tablespoons butter
3 tablespoons honey
3/4 teaspoon cinnamon, ground
1/2 teaspoon salt
1 cup flaked coconut
Heat oven to 325-degrees.
Mix cereal, peanuts, raisins and banana chips in 10 x 15-inch ungreased pan.
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 15 minutes, stirring once.
Stir in coconut, let stand five minutes, and loosen from pan. Sprinkle Traveler's Cereal Snack with additional salt if desired.
Variation: Snack Mix
Popped popcorn, Koala crisp cereal, dried cherries, butter, honey and ground cinnamon make up this handy and tasty snack mix.
8 cups popped popcorn
2 cups Koala Crisp cereal
1 package (5 ounces) dried cherries
1/3 cup butter, cubed
1/3 cup honey
1/2 teaspoon ground cinnamon
In a large ungreased roasting pan, combine the popcorn, cereal and cherries. In a small saucepan, melt butter. Add honey and cinnamon; cook and stir until heated through. Pour over popcorn mixture and toss to coat.
Bake at 325 degrees for 15 minutes, stirring every 5 minutes. Cool completely. Store in an airtight container.
Ingredient formulas and production facilities vary among brands. If you are concerned that your brand may contain gluten, contact the company.
Recipe makes 21 servings
Serving size: 1/2-cup
Calories: 110; Fat: 5g (sat. fat 2g); Cholesterol: 8mg; Sodium: 89mg; Carbohydrate: 16g; Fiber: 1g; Protein: 1g. Diabetic exchanges: 1 starch, 1 fat.
How About Some Travel Bread?
Called travel bread because it truly travels well, but you sure do not have to travel to enjoy it. A delicious loaf!
1/2 cup potatoes, cooked and mashed
1/4 cup butter
1/4 cup sugar
6 eggs, separated
2 cups brown rice flour plus 2-tablespoons Soya
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup milk
Heat and cook potatoes. Mash lumps. Cream mashed potatoes with the butter and sugar. Add egg yolks. Beat well.
Sift dry ingredients and alternately add to the mixture with milk.
Fold in egg whites, which have been beaten to hold soft peaks.
Pour mixture into an 8 x 4-inch greased pan.
Bake at 350 degrees for 1 hour.
Recipe makes 16 servings Travel Bread (1 loaf).