Liz and her boyfriend, Ron, head off on their 2 month long cross-country trip tomorrow morning. Today, Ron made homemade trail mix to take along for snacks. I tasted this trail mix tonight when we went over to Ron’s parent’s house for a send-off dinner for our two kids, and I must say it is exceptionally tasty. The difficulty Liz and Ron will have is not eating all of this stuff on the first two days of the trip. Here is the recipe, which is taken from Food Network and was submitted courtesy of Claire Robinson. Try it. Eating healthy has never tasted so good!
Happy trails, Liz and Ron.
Pumpkin Seed Dried Cherry Trail Mix
Ingredients:
2 cups baby pumpkin seeds (pepitas) 1 cup slivered almonds ¾ cup raw sunflower seeds 6 tablespoons pure Grade B maple syrup Course salt 1 cup dried cherries or cranberries
Directions
Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out in an even single layer on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes.
Cool then nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.
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