| 1/4 | cup packed brown sugar |
| 1/4 | cup butter or margarine |
| 1/4 | cup honey |
| 1 1/2 | teaspoons ground ginger or cardamom |
| 6 | cups Rice Chex® cereal (gluten free) |
| 1 | cup dried banana chips |
| 1 | cup unblanched whole almonds |
| 1 | cup flaked coconut |
| 1/2 | cup sweetened dried cranberries or dried pineapple |
| 1. | Heat oven to 250°F. 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. |
| No change. |
|
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
|
| For easy cleanup, line the pan with nonstick foil instead of using cooking spray. |
|
| It's okay to use two 13x9-inch pans instead of the roasting pan. |
Nutrition Information:
140 ( 70); 7g ( 3 1/2g, 0g); 5mg; 85mg; 18g ( 1g, 10g); 2g 4%; 0%; 4%; 15% 1/2 ; 1/2 ; 0 ; 1 1/2 1