Lunch: Spicy Almond-Pumpkinseed Snack Mix

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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