Gluten Free & Dairy Free Chex Mix
Equipment
- Slow Cooker (if not using the oven version)
Ingredients
- 1 cup pretzel rods (I use Quinn Foods)
- 1 cup pretzel twists (I use Quinn Foods)
- 1 cup crackers (I use either From the Ground Up, Plant Snacks or Simple Mills)
- 1 cup peanuts (only ingredient should be peanuts and maybe salt)
- 4 cups rice Chex cereal (check for vegan compliant)
- ½ cup melted vegan butter, melted ghee or olive oil (I use Miyoko's, 4th & Heart or EVOO)
- 2 tbsp coconut aminos (I use Coconut Secret)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp salt
Instructions
Oven Version
- Preheat your oven to 250° and line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl and toss until evenly combined.
- Spread out mix on the baking sheet and bake for 45 minutes, watching closely 10 minutes before cook time is over.
- Allow to cool for 10 minutes then serve!
Slow Cooker Version
- Combine all ingredients in your slow cooker and toss until evenly combined.
- Cook covered on high heat for two hours, stirring often to ensure nothing burns on the bottom.
- After two hours, remove the mix and spread out on a parchment lined baking sheet to cool for 10 minutes, then serve!