Spicy Almond Pumpkin Seed Snack Mix

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Ingredients

1. 2 cups / 240 g gluten-free crispy rice cereal squares, preferably organic whole grain
2. ½ cup / 60 g salted roasted whole pumpkin seeds
3. ⅓ cup / 36 g slivered almonds
4. 1 Tbsp. / 14 ml organic cold-pressed canola/rapeseed oil
5. 2 tsp. / 1 g chili powder
6. 2 tsp. / 10 ml Worcestershire sauce, preferably without high-fructose corn syrup or anchovies (check for gluten)
7. 2 tsp. / 7 g prepared mustard
8. ½ tsp. / 1 g smoked paprika
9. ¼ tsp. / ½ g ground cumin
10. ¼ tsp. / ½ g ground red pepper
11. ¼ tsp. / 1½ g kosher salt (optional)

Directions

1. Preheat oven to 300°F / 150°C.
2. Combine first 3 ingredients in a large bowl.
3. Combine oil and next 6 ingredients (through red pepper) in a small bowl; drizzle over cereal mixture, tossing well to coat.
4. Bake for 10 minutes; stir. Bake additional 7 minutes or just until mixture begins to brown.Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread mixture on prepared pan
5. Bake for 10 minutes; stir. Bake additional 7 minutes or just until mixture begins to brown.
6. Remove from oven; sprinkle with salt (if desired) and stir well.
7. Cool in pan on wire rack. Store in an airtight container.
8. Serves 6 (serving size about ½ cup)

• Exchanges per Serving: ¾ Carb, ½ Protein, 1 Fat
• Serving Size: ½ cup / 120 ml

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