Hey there Allergy Awesome peeps!!
Ashton here, from Something Swanky Desserts. Yep. Allllllll I blog about is dessert. What a sweet gig is that?! (har, har. Pun intended.)
Up until about 5 months ago, I would have been the LAST person on the planet qualified to contribute an allergy friendly recipe to Megan’s impressive collection. We don’t have any food allergies in our home or extended family, so we’re pretty carefree when it comes to the ingredients in our kitchen.
But after I had my second in child in July, I noticed that he appeared to be having a lot of gas and stomach pain after he would nurse. Of course it’s all guess work when they’re so young, but I decided to try eliminating dairy to see if it would make a difference for him. And it did!
Even though I was only dairy free for a few months (around 4 months old, he started tolerating dairy in my milk much better), I picked up a few yummy treat recipes that I’ve hung on to.
Like this Churro Chex Mix! It’s a total winner. Great for entertaining and gifting (both things I always struggle with when food allergies are involved) and perfect for just keeping a bag on hand to munch on.
I’m a sucker for anything cinnamon-y and crunchy (mmmmmm, Cinnamon Sugar Nachos, White Chocolate Cinnamon Muddy Buddies, and Cinnamon Sugar Fritters!), and when it comes to this snack mix, I cannot keep my hands out of the bowl.
Enjoy this recipe! And be sure to stop by and see me over at Something Swanky. I just made Brown Sugar Blondie Dip and it is INSANE. And these dairy free Chocolate Donuts (use a Duncan Hines cake mix!)? Also insane.
- 8 cups rice chex
- 1/4 cup coconut oil
- 1 cup sugar
- 1 heaping tablespoon cinnamon
- Pour chex into a large mixing bowl. Melt the coconut oil, and pour it over the cereal. Use a spatula to gently toss and evenly coat the cereal completely in the oil.
- Mix together the sugar and the cinnamon.
- Pour the cinnamon sugar over the chex. Gently stir with the spatula to completely coat the cereal.
- Spread mixture on a large piece of parchment or wax paper or silicone baking mat to dry and cool. Keep stored at room temperature in an airtight container or bag.