Spicy Almond Pumpkinseed Snack

by Amanda Young on June 1, 2016

Gluten free stampSpicy Almond Pumpkinseed Snack

Great snack and the kids love it too!


2 cups gluten-free crispy rice cereal squares
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


1. Preheat oven to 300°.

2. 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.

3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.

4. 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.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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Amanda Young

Amanda Young is a RN (17 years) who has a love for health, fitness, and freedom. She loves to share her tips on inspiration with others and this is why she started Young Healthy Kitchen with her husband Brad. When we found out our daughter had severe allergies to a variety of different types of food we had to change the way we made meals and what we ate all together. To our surprise the food we started making tasted much better and was healthier too. On our journey we also found many ways to save on our food budget. It has become our passion to motivate others on how they can achieve a healthier lifestyle.

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