This is a recipe I found on the side of the Honey Nut Chex
box. It’s super fast and easy and most
of these things were already in my kitchen arsenal.
Ingredients:
4 cups Honey
Nut Chex cereal½ cup dry roasted peanuts
½ cup roasted sunflower kernels or hulled pumpkin seeds (pepitas)
2 tablespoons Honey
1 tablespoon warm water
¾ teaspoon salt
¾ teaspoon ground cumin
½ teaspoon ground red pepper (cayenne)
¾ cup raisins
* I found that I added more peanuts and sunflower seeds because there was a lot more cereal than other stuff.
Directions:
1.
In a large microwavable bowl, mix cereal,
peanuts, and sunflower seeds and set aside2. In a small bowl, mix honey and warm water. Stir in salt, cumin and red pepper.
3. Pour honey mixture over cereal mixture, stir until evenly coated.
4. Microwave on high for 3 minutes, stirring every minute.
(Very important! Otherwise it will burn)
5. Stir in raisins and microwave 1 minute longer.
6. Spread on waxed paper or foil to cool. Store in airtight container.
*Makes 12 Servings (1/2 cup each)
Yet another debate in the celiac world is gluten free products versus products processed in factories that also process wheat products (such as Chex cereal). More specifically, by gluten free products I’m referring to either products that are naturally gluten free (fruits and veggies) or products made in a gluten free facility. As more major companies are coming out with products that are gluten free, we celiacs have to ask the question “Is this product safe for me?” After all, these products are not made in a dedicated facility.
ReplyDeletePut simply, if it’s labeled gluten free, it should be okay. The Food Allergen Labeling Consumer Protection Act mandates that a food labeled gluten free must contain less than 20 parts per million (ppm) of gluten from ingredients and/or cross contamination, regardless of a disclaimer that the product was processed in a factory that also processes wheat products. If it is not labeled gluten free then there is a larger risk of gluten exposure from cross contamination.
Below is the link from the FDA website discussing this in more detail:
http://www.fda.gov/food/labelingnutrition/foodallergenslabeling/guidancecomplianceregulatoryinformation/ucm106187.htm