Ingredients Jump to Instructions ↓

  1. 1/2 cup butter PLUS

  2. 2 tablespoons light olive oil

  3. 3 tablespoons gluten-free worcestershire sauce (Lea and Perrins [made in USA] used)

  4. 2 or 3 teaspoons gluten-free poultry herb seasoning to your taste

  5. 1 teaspoon gluten-free seasoned salt (Herbamare brand seasoning used in recipe)

  6. 1 teaspoon garlic powder

  7. 1 teaspoon onion powder

  8. 7 cups gluten-free Chex Mix cereal (rice and / or corn)

  9. 4 ounces gluten-free crackers, break into bite sizes if crackers are large (use your favorite brand)

  10. 2 cups roasted cashews (about 10 ounces)

  11. 1 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300° F / 149° C Place butter in large roasting pan. Melt in oven as it preheats. Remove and add olive oil, poultry seasoning, seasoned salt, garlic powder and onion powder. Stir to blend. Add Chex gluten-free cereal, crackers, nuts and dried cranberries.

  2. Use a large spoon or spatula to thoroughly coat ingredients. Bake in preheated oven for 1 hour, stirring every 15 minutes to ensure even baking.

  3. Cool and store in airtight container until ready to serve.

  4. Reminder: Avoid Gluten Cross-Contamination in the Kitchen Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.


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