Allergy Friendly Trail Mix Recipes

ALLERGY FRIENDLY TRAIL MIX

Allergy Friendly Trail Mix image

This is the trail mix for people who are allergic to nuts and/or chocolate but still crave the sweet/crunchy taste! Frustrated for years at not being able to buy trail mix, I decided to share what I came up with. As U2 would say, I think it's "even better than the real thing"! The carob chips add a bit of fat, but, for non-chocolate eaters, they add that extra something you need here. If you can have chocolate, I recommend using dark choc. chips instead (no sat. fat!), but you may want to up the cranberries to 1 cup for sweetness. These are rough proportions--adjust to your taste.

Provided by PotatoFan

Categories Lunch/Snacks

Time 5m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 cup unsweetened dried banana
3/4 cup dried cranberries
3/4 cup salted sunflower seeds (be sure to get seeds not cooked in peanut oil)
1/2 cup carob chips or 1/4 cup dark chocolate chips

Steps:

Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid.
Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container.
Close bag or container and shake gently to mix.
Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.

Nutrition Facts : Calories 82.9, Fat 4.6, SaturatedFat 0.5, Sodium 0.6, Carbohydrate 9.8, Fiber 2, Sugar 4.4, Protein 2.4

GLUTEN-FREE, ALLERGY-FRIENDLY TRAIL BARS

Gluten-Free, Allergy-Friendly Trail Bars image

I came up with this recipe, since it's hard to find quick-and-easy snacks without gluten or peanuts. These bars are so good that even my friends who don't have food allergies love them! If you have tree-nut allergies, you can substitute sunflower seeds and/or sesame seeds. There are so many variations on this recipe!

Provided by Jennifer

Categories Appetizers and Snacks

Time 1h

Yield 16

Number Of Ingredients 9

Ingredients

¾ cup sunflower seed spread (such as SunButter®)
½ cup honey
¼ cup agave nectar
½ teaspoon vanilla extract
3 cups gluten-free rolled oats
1 cup dried cranberries
1 cup chocolate chips
⅓ cup chopped roasted macadamia nuts
⅓ cup cashews, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.
Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.
Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 40.4 g, Fat 13.3 g, Fiber 4.6 g, Protein 5.5 g, SaturatedFat 3.2 g, Sodium 83.3 mg, Sugar 23.5 g

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