{GF} Light & Nutty Maple Mix Print Recipe Print Recipe

… and I’m off, again.

heading up to Portland to attend a course/workshop with my mom. I basically left everything in my suitcase from my trip to Santa Fe, minus the cake stand and food props. I’m lazy. No, I’d just rather cook work than pack.

I’m always hungry, eating every few hours – helps to keep the blood sugar crashes to a minimum. When I travel, I basically need another bag for all my snacks. 1. don’t like airport food; 2. don’t need to be spending extra $$ and 3. have so many sensitivities to food, my options are limited – therefore I just pack my own supplies.

I made this about a month ago and ever since, I make a batch at least once a week. My husband eats it with yogurt for breakfast and I eat it with almond milk (like cereal) or simply toss a few handfuls into a ziplock and then into my handbag. It’s awfully tempting to eat the whole batch the moment it’s cooled – must. practice. better. self control.

It’s light, crunchy and has a nice balance of sweet and salty. Makes me smile.

*Gluten-free | Dairy-free

This almost didn’t make it in the oven, I wanted to pour milk over it and eat it like cereal.

Airplane snack.

 

Light and Nutty Maple Mix

PRINT Recipe

{Recipe adapted by La Tartine Gourmonde}

Ingredients

  • 1 cup puffed millet
  • 1 cup puffed brown rice
  • 1 cup walnuts
  • 1 cup whole blanched almonds
  • 1 cup pecans
  • 1/4 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 1/4 cup sunflower seeds
  • 1/4  cup millet
  • 1/3 cup maple syrup
  • 1/4 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 2 large egg whites

Depending on your preference, feel free to replace any of the nuts or seeds listed above.


Directions:

Preheat oven to 350 F degrees. Line your baking sheet with parchment paper; set aside.

In a large bowl, combine the puffed millet, puffed brown rice, walnuts, almonds, pecans, pumpkin seeds and flax seeds, sunflower seeds, millet; set aside.

In a small bowl, whisk together the egg whites with the maple syrup – mix in salt and vanilla. Add wet ingredients to the dry ingredients and mix well.

Transfer mix to your prepared baking sheet. Bake for 30 minutes. Let completely cool. Best kept in an airtight container – I keep it in the fridge.

 

*the two puff cereals that I used are technically gluten-free, but since they’re made in the same factory as wheat products, they can’t say it’s gluten-free. I didn’t have any reaction, but I’m also not 100% celiac.

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  • Emily Fleming

    Hey Lisa! You gave me your card on the flight from LA on Monday, your blog is extremely inspiring to say the least. Adding it to my blog bookmarks right now.
    This nut mix looks tootoo good, definitely planning on trying out some of these dairy-free recipes :)
    thanks, emily

  • http://www.OCchiroCare.com Gabe

    Lisa, this looks good! Next assignment (or one for the near future) will need to be similar item…. THE PERFECT GRANOLA. Going to need to have you doctor it up with your typical flair too ;)

  • http://Scottyboyandkatygirl.blogspot.com Katy

    You are leaving and I’m coming to san Jose this weekend. :( maybe next time? I’ll be back in two weeks.

  • http://www.atxglutenfree.com/ atxglutenfree

    What a delicious snack!!! Beautiful photos :)

  • http://kitchenhealssoul.blogspot.com/2011/05/cardamom-rice-pudding-with-rhubarb.html Jan

    I love to make my own granola and I’m always looking for new recipes. Reminds me of a “cuisine soleil” brand gluten-free cereal that I used to buy but that is discontinued. Can’t wait to try it :)

  • http://www.thelemonandlime.com Jennifer

    Hi! I LOVE your blog. Quick question, where did you find the bowl you used in this post? So pretty! :)

  • Stephanie

    I just LOVE your blog, the recipes and photography are always stunning. Inspires me to keep cooking and trying new things. I can’t wait to try this one.

  • http://www.creaticityblog.com Melissa

    I’ve been looking for a recipe like this to try. Thanks for sharing!

  • Beth Triggs

    Hi Lisa! I have made this a couple of times now, and absolutely love it. I am, however, counting calories, and wonder if you know the values of this snack, or “an easy” way that I can figure it out? Thanks muchly :)

  • alewis

    Is the millet in this recipe cooked or raw?

  • WithStyleGrace

    raw – enjoy :)