I love party mix. This version is a super easy one to whip up and it keeps beautifully so you can make it in advance and bring it out when it's party time! I like to keep mine in a Christmas tin or glass container and I store it in a secret spot far from my husband's sneaky hands...but don't worry! If it disappears, you can easily mix it up again. It's that easy.
I use a store-bought tandoori seasoning blend, but you can sub in the classic garlic and onion powder combo if tandoori isn't your thing. I love the slight sweetness with the heat and the crunch, it's always a party favourite.
1/2 cup vegan butter of choice
1 tbs dark brown sugar
1/4 tsp salt
4 tbs tandoori spice mix
2 tsp garlic powder
5 1/2 cups gluten free Chex rice cereal
5 1/2 cups gluten free Chex cinnamon or corn cereal (depending on taste)
1/2 cup toasted seed mix (I use hemp, sunflower, and pumpkin seed and any combo will work)
Preheat oven to 250F
In a large bowl, combine cereals. Set aside.
Using a medium sauce pan melt vegan butter. Add sugar, salt, and spices, stirring until well incorporated. Pour over cereal mix and stir until very well coated.
Bake on a parchment lined baking sheet for approximately 45 minutes, stirring frequently. At the last five minutes of baking, sprinkle the seed mix on top and finish baking.
Allow to cool before serving.
Store in an airtight container on the counter or in the fridge.
**I used multi-grain cheerios and gluten-free crackers in the option pictured below. This is a super versatile recipe and can be adapted depending on your guests' dietary requirements.