This snack mix is great to take along for vacation breakfast on the days you plan to begin your adventures early in the morning. It’s full of protein that will get you off to a great start. It’s also egg and nut free.
If you don’t want to make the homemade banana chips, you can use store-bought chips instead.
- BANANA CHIPS
- Nonstick gluten-free cooking spray
- 1 banana
- BRUNCH MIX
- 3 tablespoons honey
- 5 tablespoons sunflower butter
- 1⁄3 cup dry nonfat milk
- 2 tablespoons butter
- 5 cups gluten-free Chex cereal
- ½ teaspoon salt
- 1 cup Banana Chips
For the Banana Chips: Preheat the oven to 410°F. Line a baking sheet with waxed paper and spray with nonstick spray. Slice banana thinly and place each piece on the wax paper. Spray the banana slices with non-stick spray. Bake for 15 minutes or until the slices start to brown. Let cool.
For the Brunch Mix: Preheat the oven to 350°F. Grease a 9 x13-inch glass baking dish with nonstick cooking spray.
Combine the honey and sunflower butter in a large saucepan. Heat over medium heat while stirring constantly.
Add the dry milk and continue to stir until the mixture firms up.
Add the butter and mix while it melts. Turn off heat and place mixture into a large bowl.
Combine the mixture with the cereal and salt and mix gently.
Press into the baking dish and bake for 10 minutes. Remove and let the mix cool. Break the pieces into large clumps. Combine with the banana chips. Store in a container or large Ziploc bag.
Calories: 260, Carbohydrates: 33 g, Protein: 4 g, Fat: 13 g, Cholesterol: 10 mg, Sodium: 380 mg, Fiber: 2 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.