Sweet & Salty Trail Mix


I find that trail mix is one of those things that generally tends to miss the mark somehow when you buy it in the shops. The dried fruit usually it too much raisin and not enough cool stuff, not to mention the dried fruits will have been treated with something to keep them soft and sweetened with gross sugars. The nuts are never in the balance that I like… Maybe I am being high maintenance here, but I can be, seeing as I am a chef. I feel like if you can make it better, then make it better. And I have done just that.

I have been posting recipes in the past few weeks that are quick and easy to make and are versatile, on-the-go snacks. The intention is to make being healthy, and making healthy choices, easier for you.

This trail mix is a lovely candied combo of nuts, seeds and coconut mixed up with some freeze dried fruits, dark chocolate and a little bit of sea salt for balance on the palate and a good dose of minerals. Not only will this curb your hunger when you’re out and about, but it’s really yummy on “ice cream” and makes your morning “yogurt” sing with different textures and flavours. Eating should be enjoyable, so treat yourself!

100g ( ¾ cup ) sunflower seeds
100g ( ¾ cup ) pumpkin seeds
100g ( 1 cup ) walnuts
100g ( ¾ cup ) hazelnuts

100g coconut flakes, soaked 20-40 minutes, drained ( keep the water to drink )
30g ( 2 tbsp ) lucuma
100g ( ½ cup ) coconut sugar
75g ( ¼ cup ) maple syrup
1 tsp tamari
¼ tsp sea salt
1 tsp cinnamon
1 tsp vanilla

Method

  • Soak all the nuts and seeds together in the same bowl with enough water to cover by 3 inches, for 8 hours.
  • Drain and rinse the nuts and seeds well and allow to drain for a few minutes to ensure all water is gone. Otherwise, this water can dilute the recipe.
  • Combine them in the food processor and pulse to break down a little, but not too much. Keep it chunky. The point here is to create more surface area for the sweetener and spices/powder to stick to.
  • Transfer to a bowl, add the remaining ingredients and mix by hand to coat.
  • Pour onto a teflex lined dehydrator tray and dry at 115f for 10 hours, flip onto mesh and dry the rest of the way, about 10-15 hours or until crispy.
  • Allow to cool before storing in an airtight container for several months at room temp. You could also add some dried / freeze dried fruit like goji berries, raspberries, mulberries, raisins or cherries and some of your favourite chocolate chopped up.

Comments

  1. Colleen Rouse says:

    Thanks Amy for posting these recipes. Definitely going to try this one!