Spicy Almond-Pumpkinseed Snack Mix - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This snack mix stores well for up to a week in an airtight container.
Ingredients
- 2 cups gluten-free crispy rice cereal squares (such as Rice Chex)
- 1/2 cup salted roasted whole pumpkinseeds
- 1/3 cup slivered almonds
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 2 teaspoons Worcestershire sauce {Check for Gluten}
- 2 teaspoons prepared mustard
- 1/2 teaspoon Spanish smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- Cooking spray
- 1/4 teaspoon salt
Instructions
- Preheat oven to 300 °.
- Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.
- Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.
- Bake at 300 ° for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.
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