• Alison Elliott

Buffalo Chex Mix (V & GF)


Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes


Ingredients:

1/2 c. Vegan butter (melted)

4 c. Gluten free Chex cereal

2 c. Mixed nuts

(I use equal parts: pumpkin seeds, cashews, almonds, macadamia & walnuts)

1 c. Plant-based Parm Crisps

2 tbsp. Franks buffalo seasoning

1 tsp. Pizza herb seasoning (I LOVE the Temecula Olive Oil Co. Pizza Herb Classico)

1 tsp. Salt

1 tsp. Garlic powder

1/2 tsp. Red pepper flakes

1/2 tsp. Paprika

1/2 tsp. Cayenne pepper

1/4 tsp. Black pepper


Method:

1) Preheat the oven to 300 degrees. Melt 1/2 c. of vegan butter by heating it for 45 seconds in the microwave.


2) Combine 4 c. of Chex, 2 c. of mixed nuts, and 1 c. of plant-based Parm Crisps in a large bowl. Pour the melted vegan butter into the bowl. Add all of the seasonings: 2 tbsp. of Franks buffalo seasoning,1 tsp. of pizza herb seasoning, 1 tsp. of salt, 1 tsp. of garlic powder, 1/2 tsp. of red pepper flakes, 1/2 tsp. of paprika, 1/2 tsp. of cayenne pepper, and 1/4 tsp. of black pepper. Use your hands or a wooden spoon to mix all of the ingredients together, evenly coating the Chex mix.


3) Transfer the mixture to a large baking sheet and spread the mixture out evenly. Bake the Chex mix for 20 minutes and then stir it up. Put the pan back in the oven and bake for another 20 minutes. Remove the Chex mix from the oven after a total of 40 minutes and let it cool before transferring it to storage containers or a bag.


Serving Size: 7 cups