Kids, especially teenagers, love snacks. In the best of all possible worlds would I prefer that my kids ate only healthy snacks? You bet! A healthy snack, by definition, is nutritionally balanced: low in fat and sugar, high in fiber, protein, and complex carbohydrates (complex carbs means whole grains or fruits and vegetables). Do my kids always choose healthy snacks? Only in my dreams. They will eat fresh fruits and vegetable crudités. But, like all kids, they crave crunchy, salty, and sweet.
Because we are a gluten-free household, there is a limit to the kinds and varieties of readymade snacks I can buy. So, gradually, I have begun to develop some satisfying homemade gluten-free versions. Two of the most popular I call Kid Kibble, inspired by the original Chex Party ® Mix. I created a both a savory and a sweet version using gluten-free Chex. Today I’m sharing the savory version, but stay tuned later in the week for the sweet version.
Kid Kibble is great for parties, keeps well stored in airtight containers (although it doesn’t last long), and it is tops for packing in school lunches or to take along when Sarah has school athletic events.
The savory version is definitely more nutritionally sound, lower in calories, higher in fiber.
Both kibbles are made in the microwave, so here are a few tips. If you have a 6-quart, microwave safe ceramic bowl (I do) use it. If you don’t, for the large-volume, 9-cup recipe for Savory Kid Kibble, turn off the turntable in the microwave, divide the recipe into two batches and microwave in a standard 9 by 13-inch microwave-safe glass baking dish.
When you add the seasonings to the melted nondairy butter alternative, be sure to stir well and when adding to the dry mix, scrape the bowl or cup using a silicone spatula to get all the seasonings out and into the mix.
Lastly, be sure to let the mix cool completely before storing it in airtight containers. It needs at least 30 minutes. Any residual heat will make it soggy.
If you are sensitive to tree nuts, simply omit the almonds and the pecans and enjoy!
- 4½ cups Gluten-Free Corn Chex® Cereal
- 4½ cups Gluten-Free Rice Chex® Cereal
- 1 rounded cup gluten-free pretzel sticks
- 1 rounded cup gluten-free garlic-Parmesan bagel chips
- ½ cup sliced almonds
- ½ cup chopped pecans
- 8 tablespoons butter or nondairy solid alternative, preferably Earth Balance
- 2 tablespoons gluten-free Worcestershire Sauce, preferably Lea & Perrins
- 1 tablespoon gluten-free tamari (soy sauce)
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- In a 6-quart bowl, place cereals. Place pretzel sticks in a self-sealing plastic bag and break with a rolling pin or meat mallet into small pieces (1 inch or less). Add to cereal in bowl.
- Repeat with bagel chips, adding pieces to bowl.
- In a microwave safe bowl or cup completely melt butter on high. Stir in seasonings. Mix well. Add to cereal mixture, scraping bowl well.
- Toss cereal with silicone spatulas until evenly coated with butter mixture.
- Microwave in microwave-safe bowl on high for 6 minutes, mixing well every 2 minutes. Alternatively, divide mixture into 2 batches. Place 1 batch in a microwave safe 9 x 13-inch glass dish, turn off the turntable, and microwave according to directions. Repeat with the second batch.
- Spread mixture onto 2 (9 by 13-inch) parchment paper sheets and let cool to room temperature, at least 30 minutes.
- Store in airtight containers.
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