Ginger Rice Crunch Recipegluten Free

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GLUTEN-FREE GINGER RICE CRUNCH



Gluten-Free Ginger Rice Crunch image

Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h15m

Yield 24

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 teaspoons ground ginger or cardamom
6 cups Rice Chex™ cereal (gluten free)
1 cup dried banana chips
1 cup unblanched whole almonds
1 cup flaked coconut
1/2 cup sweetened dried cranberries or dried pineapple

Steps:

  • Heat oven to 250°F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
  • Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  • Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g

GINGER-RICE CRUNCH RECIPE(GLUTEN FREE)



Ginger-Rice Crunch Recipe(Gluten Free) image

Gluten-free Rice Chex* mixes up into a honey of a snack with banana, coconut, nuts and ginger.

Categories     Snack

Time 1h15m

Yield 24

Number Of Ingredients 9

1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) butter or margarine
1/4 cup (50 mL) honey
1 1/2 tsp (7 mL) ground ginger or cardamom
6 cups (1.5 L) Rice Chex* cereal
1 cup (250 mL) dried banana chips
1 cup (250 mL) unblanched whole almonds
1 cup (250 mL) flaked coconut
1/2 cup (125 mL) sweetened dried cranberries or dried pineappple

Steps:

  • Heat oven to 250ºF. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
  • Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  • Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutrition Facts : ServingSize 24 Servings (1/2 cup each)

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