There’s nothing like updating an old family favorite like this Texas Trash recipe (aka Chex Snack Mix) and making it gluten and dairy free. Around the holidays I’m always trying to adapt our favorite snacks to our current dietary needs. I started making this revised recipe last year, and it has been a big success. In fact this is my forth time to make Texas Trash in the last few weeks, so I thought I would share my version with you.
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Texas Trash Recipe (Gluten Free and Dairy Free)
By the way did you know that I’m a Texas girl? Yep, I’ve been eating what we call Texas Trash, since I was a kid in the 1960’s. I’m dating myself quite a bit, but hey when it comes to Texas Trash I feel like a connoisseur of sorts. Not many make this recipe with Cheerios, but that’s the way we always made it, and it’s delicious.
It’s really easy to convert our old recipe to gluten free, since Worcestershire sauce, plain Cheerios, and the Corn and Rice Chex cereals are already gluten free. The only challenge may be finding gluten free pretzels. Sometimes they are on the chips and pretzels aisle at the grocery store, and sometimes I find them in the gluten free section.
To make this recipe dairy free, I’m substituting coconut oil for butter. I think it coats better than butter, and it makes the cereal and pretzels a little more crispy. Better yet, no one seems to notice the difference in taste and it disappears like crazy!
If you’ve been following me for a while, you know that I’m a firm believer in making a recipe like you like it. I’m giving you the ratio of ingredients the way we love it, but feel free to change it up. At lot of times, I use whatever I have on hand and may use mixed nuts instead of peanuts. Sunflower seeds or roasted pepitas are delicious in the mix too.
I also like this recipe with a little spicy kick, with the addition of cayenne pepper. If you like it smoky try chipotle chili powder with smoked paprika.
Texas Trash Recipe (Gluten Free and Dairy Free)
- 3 cups each Corn Chex and Rice Chex
- 2 cup Cheerios (plain)
- 2 cups pretzels bite size
- 1 cup Spanish peanuts
- 1/3 cup coconut oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon each of salt, garlic powder and onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Preheat oven to 300ºF. Line a full sheet pan with parchment paper.
- Measure out cereal, pretzels and peanuts into a large bowl or directly onto the full sheet pan.
- Combine coconut oil, Worcestershire sauce and spices in a measuring cup. Stir well then pour over cereal mixture.
- I much prefer pouring directly over the the cereal mixture on the pan instead of in the bowl, for two reasons. First I don’t want to waste a drop of the sauce in the bowl and second I don’t want to break up the Chex cereals when stirring.
- Use a rubber spatula to lightly toss the mixture until all is coated. I also use the rubber spatula to lightly scrape the liquid off the parchment paper to fold over the cereal mixture. To keep the cereal from scattering off the pan gently lift the parchment paper on whichever side you’re working on.
- Place in a preheated oven at 300ºF and bake for 45 to 50 minutes stirring every 10 to 15 minutes. Watch closely to make sure it doesn’t get too brown.
- Let cool completely in the pan before storing in an airtight container.
TEXAS TRASH RECIPE (GLUTEN FREE AND DAIRY FREE)
Ingredients
- 3 cups Corn Chex
- 3 cups Rice Chex
- 2 cup Cheerios plain
- 2 cups Pretzel bite size
- 1 cup Spanish peanuts
- 1/3 cup Coconut oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Smoked paprika optional
- 1/4 teaspoon Cayenne pepper optional
Instructions
- Preheat oven to 300ºF. Line a full sheet pan with parchment paper.
- Measure out cereal, pretzels and peanuts into a large bowl or directly onto the full sheet pan.
- Combine coconut oil, Worcestershire sauce and spices in a measuring cup. Stir well then pour over cereal mixture.
- I much prefer pouring directly over the the cereal mixture on the pan instead of in the bowl, for two reasons. First I don't want to waste a drop of the sauce in the bowl and second I don't want to break up the Chex cereals when stirring.
- Use a rubber spatula to lightly toss the mixture until all is coated. I also use the rubber spatula to lightly scrape the liquid off the parchment paper to fold over the cereal mixture. To keep the cereal from scattering off the pan gently lift the parchment paper on whichever side you're working on.
- Place in a preheated oven at 300ºF and bake for 45 to 50 minutes stirring every 10 to 15 minutes. Watch closely to make sure it doesn't get too brown.
- Let cool completely in the pan before storing in an airtight container.
For serving suggestions try these cocktail recipes too.
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Thank you for stopping by for my Texas Trash Recipe. Remember this makes a wonderful gift for anyone on your list that will appreciate a snack that’s gluten and dairy free.
Cheers!
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