Spicy Snack Mix
Gluten Free Spicy Snack Mix is flavour packed and you can adjust the heat to suit your preference. Enjoy as a gluten free trail mix or sprinkle this spicy mix over a salad.
Gluten Free · Nut Free · Diary Free · Vegan
Makes 5½ cups
Ingredients
200g / 2⅓ cups Seedy Morning Muesli
2 x 400g canned chickpeas
100g / 1 heaped cup GF fried noodles*
80mls / ⅓ cup olive oil
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon curry powder
½ teaspoon sumac
¼ teaspoon chilli powder
½ teaspoon ground sea salt
Method
Preheat oven to 220 degrees Celsius. Line two cookie trays with baking paper.
Drain the chickpeas and rinse well. Put in a bowl and pour boiling water over to cover, then drain. Tip onto a clean cloth and roll up to pat dry as much as possible. Spread the dried chickpeas on the cookie trays. Bake for 30-35 minutes, stirring a couple of times, until just golden and crisp. Place trays on a wire rack, then once cooled, store roast chickpeas in an airtight glass jar until ready to use.
Lower oven temperature to 160 degrees Celsius.
In a frying pan over low heat add the olive oil. Put the cumin, coriander, curry powder, sumac and chilli powder in a small bowl and mix well. Add to the oil in the pan and fry all the spices for five minutes, stirring a few times. Turn off the heat. Add the Seedy Morning Muesli and stir well, then add the noodles, stir again, then the roast chickpeas. Once everything has been coated with the spice mix, tip it into one or two baking trays and spread out evenly. Bake for 10-15 minutes, stirring halfway. The muesli should become crunchy without burning the fruit, so reduce your oven temp if needed. Place trays on a wire rack to cool then sprinkle over the sea salt and stir well. Taste and add more salt if needed.
Store in airtight glass jars when cool. Great anytime snack or a delicious crunchy addition to salads. Keeps well for a few weeks.
Notes
*100g packets of Chang’s GF Fried Noodles are available at supermarkets.