Gluten Free Dairy Free Trail Mix Recipes

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GLUTEN-FREE TRAIL MIX



Gluten-Free Trail Mix image

This gluten-free trail mix recipe is convenient, plenty filling and nutritious to boot. The dried cranberries are rich in simple carbohydrates -much needed energy when exercising, the macadamia nuts have protein, which slows down the aforementioned carbs and makes this mix stick to your gut and the chocodrops are packed with the anti-oxidants found in dark chocolate. View the full recipe: http://www.elanaspantry.com/2008/03/31/my-favorite-trail-mix/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 5m

Yield 1/2 gallon, 16 serving(s)

Number Of Ingredients 3

3 cups macadamia nuts
3 cups dried cranberries (juice sweetened)
2 cups chocolate chips (dagoba chocodrops)

Steps:

  • Combine ingredients.
  • Serve.

GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES



Gluten Free, Dairy Free Millet Trail Mix Cookies image

This recipe is what turned out when I adapted Galley Wench's recipe #378586 to my dietary needs: No gluten, no dairy, no oats, no coconut and low fructose. I used brown rice syrup but will post the recipe with honey so that it will appear in the nutritional facts. This is a more grown up, not so sweet version using chopped dark chocolate (I used 85 %) and slightly tart craisins. For kids maybe better use semi-sweet chocolate chips or dried fruit like apricots or dates. Accidentally I used reduced fat margarine instead of normal margarine, but that didn't matter at all. Use a non-hydrogenated margarine! And yes, I used olive oil - it doesn't affect the taste, but you can also use canola oil, of course :) For the rice flour use powdery white rice flour or it will be too crumbly.

Provided by Mia in Germany

Categories     Drop Cookies

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1/4 cup margarine
3/4 cup honey
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup rice flour
2 tablespoons rice flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups millet, flakes
3/4 cup almonds, finely ground
1/2 cup dark chocolate chips
1/2 cup pecans, roughly chopped
1/2 cup craisins

Steps:

  • Place rack in middle of oven and preheat to 375 degrees.
  • Line two cookie sheets with parchment paper or grease the sheets.
  • With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
  • Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  • Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
  • Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
  • Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
  • The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
  • Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).

Nutrition Facts : Calories 191.9, Fat 8.9, SaturatedFat 1.6, Cholesterol 7.8, Sodium 129.1, Carbohydrate 26.7, Fiber 2.2, Sugar 12.6, Protein 3.2

GLUTEN FREE, DAIRY FREE TRAIL MIX



Gluten Free, Dairy Free Trail Mix image

Basically I just throw a bunch of stuff together, but this is the general outline I follow. Feel free to add and remove as you like :)

Provided by Az B8990

Categories     Lunch/Snacks

Time 5m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 cup raw sunflower seeds
1 1/2 cups roasted shelled pumpkin seeds
1 cup dried cranberries
1/2 cup dried coconut
1 cup dehydrated apple, chopped
1 cup brazil nut, roughly chopped

Steps:

  • Combine all ingredients.
  • Enjoy.

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