SnacksJune-July 2015

Gluten-Free Trail Mix


Photography by Matthew Kadey

Whether trapped in a cubicle or lost in the woods, you’ll find pure satisfaction from this nutritious gluten-free trail mix. The buckwheat delivers toasty crunch while chewy protein-rich jerky adds unexpected savory flavor.

⅓ cup uncooked buckwheat groats
cup pumpkin seeds (pepitas)
3 cups brown rice crisps/puffs or puffed quinoa
3 ounces gluten-free jerky, chopped
cup dark chocolate chips
cup dried cherries or cranberries
cup dried apricots, sliced
cup unsalted almonds, pecans or cashews, optional
⅓ cup unsweetened coconut flakes

1. Toast buckwheat in a heavy dry skillet over medium heat, stirring often, until darkened and fragrant, about 5 minutes. (Be careful not to burn the groats.) Remove buckwheat from pan.

2. Place pumpkin seeds in the hot skillet. Toast seeds over medium heat until they begin to darken, stirring often, about 3 minutes.

3. In a large bowl, combine buckwheat groats, pumpkin seeds, brown rice crisps, jerky, chocolate chips, dried cherries or cranberries, dried apricots, nuts (if using) and coconut flakes.

Each serving contains 321 calories, 16g total fat, 5g saturated fat, 0g trans fat, 5mg cholesterol, 237mg sodium, 39g carbohydrate, 5g fiber, 7g sugars, 11g protein, 20 Est GL.

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