I grew up eating homemade Chex Mix every year during the holiday season from the time I was a little kid on. It was something I ate copious amounts of (along with all the Christmas cookies mom made) and thoroughly enjoyed. I even adored its salty aroma when it was baking in the oven and it lured me into the kitchen every time.
Naturally, like any person, I picked out the stuff I liked best. For me, it was the cashews and wheat Chex, especially the pieces that were extra coated in seasoning and stuck together in a chewy sorta way. Anyone else know what I’m talking about here?
Anyway, after discovering I was allergic to gluten several years ago and then later going completely grain-free, I thought my Chex Mix days were over. It would have been doable when I was just gluten-free, but no grains at all is a different story. And, honestly, for a long time, I didn’t miss or think about this salty snack mix much, but something struck me this year and I really wanted to create my own version. I also assumed there were many others that wanted a grain-free party mix as well. So, I figured it out and let me just stay that it’s amazing, salty, and still addictive.
I recommend using the best quality nuts/seeds you can find, meaning raw and sprouted whenever possible. Feel free to swap out any of the nuts for other varieties as well. For instance, hazelnuts and pecans would be amazing in this recipe. Macadamia nuts too. The plantain chips add some extra crunch and variety, and the big flakes of coconut take on the flavor of the seasoning while adding another layer of texture. Speaking of the seasoning, it is spot on and meets all the requirements. Also, I opted for coconut aminos and fish sauce to create a Worcestershire-like flavor because I don’t like the Worcestershire sauce options out there. It proved to be a winning combo.
If you give this recipe a try, please leave me a comment and let me know what you think!
Cheers and happy holidays!
- 1/4 cup melted grass-fed butter, ghee, or avocado oil
- 1.5 cups raw almonds, preferably sprouted
- 1 cup raw cashews, preferably sprouted
- 1 cup raw walnuts, preferably sprouted
- 1 cup raw pumpkin seeds, preferably sprouted
- 4 oz package roasted plantain chips (I like this brand)
- 1 heaping cup unsweetened coconut flakes (not shredded)
- 2 Tbsp coconut aminos (find here)
- 1/2 tsp fish sauce (I like this brand, which is gluten-free and unsweetened)
- 1 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules or powder
- 1/2 tsp onion granules or powder
- 1/4 tsp turmeric
- Pinch of cayenne
- Preheat oven to 250 degrees F.
- In a large roasting pan, mix together the almonds, cashews, walnuts, pumpkin seeds, coconut flakes, and plantain chips. In a small bowl, whisk the melted butter or ghee (obviously you don’t have to melt avocado oil, if using) with the coconut aminos, fish sauce, and all the seasonings.
- Pour the seasoning mixture over the nut mix and stir to coat. Bake in preheated oven for 60 minutes, stirring every 15 minutes. Once cooled, store in airtight container.