GLUTEN-FREE TRAIL MIX
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
Steps:
- Combine ingredients.
- Serve.
GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES
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
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
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
Steps:
- Combine all ingredients.
- Enjoy.
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