Chex Mix - Gluten Free

This is our version of Chex mix!

6 cups Rice or Corn Chex (or a mix)
4 cups plain Cheerios
10 cups popcorn
1 1/2 sticks butter (3/4 cup)
1/2 cup worcestershire sauce (gluten free if needed)
2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

In a very large bowl, mix together chex, cheerios, and popcorn.  In a small bowl, melt butter.  Mix in worcestershire sauce and seasonings.  Pour over the mix in the large bowl slowly, while stirring. Dump mix on two 15x10 trays and bake at 250 for 45 minutes, stirring every 15 minutes.  

Can also add after cooking (but we usually don't):
2 cups peanuts
2 cups pretzels (gluten free if needed)

You might want to half this recipe because this is a lot, but why?

Peach Crisp

Yum!  Be sure to serve with vanilla ice cream! Easy to make gluten free, too! 

Filling:
6 cups frozen peaches, chopped into bite-size pieces
2-3 TBS your choice of sweetener (honey or sucanat would work well)
1 TBS cornstarch
1 tsp vanilla

Put peaches in a 9x13 pan.  In a small bowl, mix together sweetener, cornstarch and vanilla. Add to peaches and mix well.

Topping:
1 1/2 c. oats  (gluten-free if needed)
1/2 cup almond flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sucanat
2/3 c. butter

Mix together well until crumbly.  Crumble over the peach filling mixture.  This is a generous amount of crumble for the top, as everyone got tired of "scanty" crusts.

Bake 20-25 minutes at 375.

Crockpot Steel cut oats

We love steel cut oats, but they take a long time to cook up in the morning.  Solution?  Crockpot!  I had to play around with quite a few failed batches, but I got it!  This also makes a really big batch, so be forewarned. I have a 6 quart crockpot, so you may have to adjust to yours, but here are the basic directions: 

At night, put into your crockpot:

3 cups steel cut oats
11 cups liquid (I do 4 c. milk, 6-1/2 cup water and 1/2 cup buttermilk)
2 T butter (or coconut oil.  Can put up to 4 T butter if you prefer)
1 TBS cinnamon (optional)

Whisk ingredients together.  (It's OK if the butter is still in a chunk.)  Set crockpot to cook on low for 2 hours.  (Hopefully your crockpot is like mine, and will turn off and just keep it warm for the rest of the night.)  Open it up in the morning and it should be done and beautifully creamy. Sweeten to taste. It might burn a little around the edges, but I've never had that affect the taste of the oats.

Note on liquids:
Buttermilk is added to help break down phytic acids of the oats and make it more digestible.  I'm not sure how much it helps because you're cooking it right at the beginning, but it is in there!

You can do all water or all milk.  Milk just makes it creamier.

Smaller ratio:
2 cups steel cut oats
7-1/3 cups liquid (3 c. milk, 4 c. water, 1/3 c. buttermilk)
1-2T butter
2 tsp cinnamon