Whole Grain Snack Mix Recipes
WHOLE-GRAIN SNACK MIX
Toss together a tasty trail mix in just 5 minutes! Three healthy cereals plus raisins, peanuts and carob chips are the mixers.
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 14
Number Of Ingredients 6
Steps:
- In large bowl or gallon-size resealable food-storage plastic bag, mix ingredients. Store tightly covered.
Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 9 g, TransFat 0 g
CEREAL SNACK MIX
"I grew up with this mix, and now my husband and kids eat it up until it's gone." Easy to throw together and even easier to enjoy, this tasty snack will disappear fast. Becky Larson - Duluth, MN
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 3-1/4 quarts.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Drizzle over cereal mixture; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 30 minutes, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
WHOLE GRAIN BAKING MIX
Similar to Bisquick, but with whole-grain goodness. I have used this mix cup for cup for Bisquick recipes and it turns out pretty well. You can substitute whole wheat flour for ALL the flour, if you like, though your baked products may be a little denser.
Provided by Lise in Indiana
Categories Breads
Time 10m
Yield 8 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together well, using a pastry blender.
- Store in air-tight container, in a cool dry place.
- NOTE: About Crisco, avoid those hydrogenated and trans fats and use butter, but the resulting mix will need to be stored it in the fridge.
- For Biscuits: 3 cups mix, 1 cup water. Mix well. Divide into 16 biscuits. Use greased baking sheet and bake at 425º F for 10-12 minutes. (Recipe may be halved).
- For Pizza Crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water. Add 2 1/4 cups mix. Knead on floured surface. Let rise 10 minutes. Spread on greased pizza pan sprinkled with cornmeal. Bake at 425º F for 10 minutes, then add sauce and toppings of choice. Return to oven and bake until hot and the cheese is melted.
Nutrition Facts : Calories 550.7, Fat 30.3, SaturatedFat 10, Cholesterol 11.6, Sodium 825.9, Carbohydrate 60.5, Fiber 5.6, Sugar 4.9, Protein 11.9
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