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Gluten Free Trail Mix

Yields: 12 servings (1/2 cup each)

Ingredients
2 cups                      gluten-free rice chex cereal
1 cup                       Gluten-free pretzels,
1 cup                       Tropical fruits, chopped dried (apricots, pineapple, and mango)
½ cup                      Banana chips, dried
½ cup                      Raw coconut flakes (found in natural food stores)
½ cup                      Nuts, finely chopped (almonds, macadamia, or pecans)--optional
2 tablespoons            Brown Sugar
2 tablespoons            Maple Syrup
3 tablespoon             Oil Mixture (2Tbsp Safflower/ Sunflower Oil) + 1 Tbsp Flax Seed Oil
¼ teaspoon              Sea salt

Directions

Place a rack in the middle position of the oven. Preheat to 300°F.

In a 13x9-inch glass baking pan, toss together the cereal, dried fruit, bananas, coconut, and nuts. Set aside.

In a large pan over low heat, heat the brown sugar, syrup, and salt, until all melts and smooth. Pour all on in glass baking pan mix and mix until the mixture is thoroughly coated.

Bake 30 minutes, stirring every 10 minutes, or until the cereal is lightly toasted. Transfer the mixture to a sheet of waxed paper to cool thoroughly.

 
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