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Standardby carynfasko1 Comment

I love making homemade chex mix because you can make it with the exact amount of flavor you want and choose whatever kind of chex cereal and additional add ins you want to use. Because I am gluten free and don’t tolerate corn very well, I stick to the rice chex flavors, but there are still plenty of choices, so you can always mix it up. Rice chex comes in plain, cinnamon, chocolate and vanilla….mmmm 😛

Chex uses whole grains and simple ingredients so it is easy to turn your breakfast cereal into a healthy snack, as long as you make sure the rest of your ingredients are also good for you, or at least in moderation. Nuts, seeds, whole grains and dried fruit are all good choices for a healthy homemade chex mix, and the possibilities are endless! Just make sure you don’t add too much sugar and/or butter which could catapult your healthy intentions into a problem for your waistline.

Last weekend I was in the autumn spirit and wanted to make a chex mix that highlights fall flavors so I thought I would share my recipe. I used lots of cinnamon, allspice, ginger and nutmeg along with chex cereal, pecans and craisins to make my perfect seasonally appropriate chex mix.

Bowl of Harvest Chex Mix

Harvest Chex Mix

Ingredients
6 Cups Rice Chex
3 Cups Vanilla Rice Chex
2 Cups Pecan Halves
4 Tablespoons  “I Can’t Believe It’s Not Butter Light”
1 Tablespoon Honey
2 Tablespoons Cinnamon
2 Teaspoons All Spice
2 Teaspoons Ginger
2 Teaspoons Nutmeg
1/4 Teaspoon Salt
1 1/2 Cups Craisins

Directions
Preheat oven to 300 degrees Fahrenheit. Mix together cinnamon, ginger, allspice, nutmeg and salt in a small bowl. Set aside. Add Chex and pecans to a large mixing bowl. Melt butter substitute in a small microwavable bowl or mug (put in microwave on 30 second intervals until melted) and mix in honey until dissolved. Pour mixture over Chex and pecans and mix until evenly coated. Add the spice mixture that was set aside earlier and continue mixing until evenly coated. Spread out on parchment paper lined baking sheets and bake in oven for twenty minutes. Remove from oven, toss mixture and then bake for another 15 minutes. Remove from oven and allow to cool. Add to large serving bowl, mix in craisins and serve.
Harvest Chex Mix Ingredients
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gluten free healthy almond flour pumpkin cake
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Standardby carynfasko5 Comments
Fall is technically here now so that means lots of warm autumn flavors and ingredients like pumpkin, apples and sweet potatoes. While it is still pretty warm here in south Florida, it is October and I am ready to get in the autumn spirit and make some fall recipes. First up, pumpkin cake!

 

Pumpkin has many nutritional benefits and adding pureed unsweetened pumpkin to baked goods not only adds a different flavor but also adds vitamin A and dietary fiber, both things that are often lacking in desserts. I am all about adding more nutrients to my food to help my body feel its best. 

 

A few years ago I made a gluten free pumpkin cake for Thanksgiving dessert and it was moist, pumpkiny and delicious (the recipe can be found here: Pumpkin Cake). However, I wanted to alter the ingredients slightly to my liking and put the batter in a muffin tin so I can have perfectly portioned mini cakes, instead of having to slice a cake. I did add some chocolate chips to make it more dessert like but if you prefer more of a muffin appropriate for breakfast, you can leave those out. They also make a good packed snack for traveling. 
 
 

Mini Pumpkin Cakes

Makes 12-15 cupcakes/muffins

 

Ingredients
1 Cup Unsweetened Canned Pure Pumpkin Puree
2 Cups Almond flour
3 Eggs
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Unpacked Brown Sugar
1/4 Cup Honey
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Ground Cinnamon
Cooking Spray
1/2 Cup Dark Chocolate Chips (optional)

 

Directions
 
Preheat oven to 350 degrees Fahrenheit. Add almond flour, brown sugar, salt, baking soda and spices to a large mixing bowl and whisk together. Add eggs, pumpkin, honey, vanilla extract, and oil to a smaller mixing bowl and stir. Slowly add wet ingredients into dry ingredients, mixing until uniform. Add chocolate chips to batter and mix in if desired. Spray  muffin tin with cooking spray and fill each cup until almost full. Bake in oven for 20 min or until toothpick inserted in center comes out clean.
 
 
Gluten Free healthy pumpkin cake

Nutrition Info (per muffin out of 12 muffin batch)

With Chocolate Chips

Calories: 230

Fat: 14g

Carbohydrates: 20g

Protein: 7g

Fiber: 3.3g

Without Chocolate Chips

Calories: 180

Fat: 11g

Carbohydrates: 14.5g

Protein: 6.5g

Fiber: 2.6g

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