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Gluten-Free Ginger Rice Crunch

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Betty Crocker Kitchens
Updated Sep 13, 2015
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Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.

Gluten-Free Ginger Rice Crunch

  • Prep Time 10 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  • Step 
    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.

Nutrition

140 Calories
7g Total Fat
2g Protein
18g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
85mg
4%
Potassium
95mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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