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Recipe

Ginger-Rice Crunch (Gluten Free)

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Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.

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( 4 Ratings)

4 Ratings

5 Stars 100%

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Member Reviews ( 1 )

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PREP TIME 10 Min
TOTAL TIME 1 Hr 15 Min
SERVINGS 24

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

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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.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 70),

Total Fat 7g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 85mg;
Total Carbohydrate 18g

(Dietary Fiber 1g,
Sugars 10g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 9/17/2010 9:15:28 PM REPORT ABUSE TinkerBella said:

Rating:

Someone told me I could box this up and sell it. Haha. It's such a yummy little snack to have on the side at a cocktail party or holiday get together. I used ginger and cranberries. I would love to try it with cardamom next time. I accidentally included the cranberries during the cooking process, but it turned out fine. After it cooled, it still seemed like it was missing something. So I added more cranberries. I'll add more coconut next time too. Super yummy!

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