Gluten Free Trail Mix Recipes

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GLUTEN FREE TRAIL MIX



Gluten Free Trail Mix image

Homemade gluten free trail mix is easy to make and you control the ingredients.

Provided by Lynn Walls

Categories     Gluten Free Desserts

Time 5m

Number Of Ingredients 3

dried fruit, raisins, craisins, cherries, etc
nuts or seed
chocolate chips, white chocolate, etc

Steps:

  • Place ingredients in a large bowl or container.
  • Store in an airtight container or jar.

GLUTEN-FREE TRAIL MIX



Gluten-Free Trail Mix image

This gluten-free trail mix recipe is convenient, plenty filling and nutritious to boot. The dried cranberries are rich in simple carbohydrates -much needed energy when exercising, the macadamia nuts have protein, which slows down the aforementioned carbs and makes this mix stick to your gut and the chocodrops are packed with the anti-oxidants found in dark chocolate. View the full recipe: http://www.elanaspantry.com/2008/03/31/my-favorite-trail-mix/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 5m

Yield 1/2 gallon, 16 serving(s)

Number Of Ingredients 3

3 cups macadamia nuts
3 cups dried cranberries (juice sweetened)
2 cups chocolate chips (dagoba chocodrops)

Steps:

  • Combine ingredients.
  • Serve.

GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES



Gluten Free, Dairy Free Millet Trail Mix Cookies image

This recipe is what turned out when I adapted Galley Wench's recipe #378586 to my dietary needs: No gluten, no dairy, no oats, no coconut and low fructose. I used brown rice syrup but will post the recipe with honey so that it will appear in the nutritional facts. This is a more grown up, not so sweet version using chopped dark chocolate (I used 85 %) and slightly tart craisins. For kids maybe better use semi-sweet chocolate chips or dried fruit like apricots or dates. Accidentally I used reduced fat margarine instead of normal margarine, but that didn't matter at all. Use a non-hydrogenated margarine! And yes, I used olive oil - it doesn't affect the taste, but you can also use canola oil, of course :) For the rice flour use powdery white rice flour or it will be too crumbly.

Provided by Mia in Germany

Categories     Drop Cookies

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1/4 cup margarine
3/4 cup honey
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup rice flour
2 tablespoons rice flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups millet, flakes
3/4 cup almonds, finely ground
1/2 cup dark chocolate chips
1/2 cup pecans, roughly chopped
1/2 cup craisins

Steps:

  • Place rack in middle of oven and preheat to 375 degrees.
  • Line two cookie sheets with parchment paper or grease the sheets.
  • With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
  • Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  • Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
  • Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
  • Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
  • The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
  • Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).

Nutrition Facts : Calories 191.9, Fat 8.9, SaturatedFat 1.6, Cholesterol 7.8, Sodium 129.1, Carbohydrate 26.7, Fiber 2.2, Sugar 12.6, Protein 3.2

GLUTEN-FREE TRAIL MIX CRISP COOKIES



Gluten-Free Trail Mix Crisp Cookies image

This recipe was born out of necessity to use up the leftover nuts and dried fruits in my pantry. The crisp of the cookie is satisfying and goes well with a nice cup of tea at the end of a long day. I have used the end of a bag of trail mix to make them before and it worked out perfectly. Experiment and add whatever you like!

Provided by Michelle2s

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 egg
1 tablespoon coconut butter
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup gluten-free all purpose baking flour
⅓ cup trail mix
2 tablespoons tapioca starch
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground ginger, or to taste
1 pinch ground cloves, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
  • Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
  • Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 16 g, Cholesterol 15.5 mg, Fat 2.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 64.5 mg, Sugar 12.6 g

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