Trail Mix .... sweet, savoury, tangy, addictive good!
Think tangy, sweet, slightly smoky, herby, crisp ... this vegan, gluten free Trail Mix is all that and more. It's addictive and offers loads of different flavours that dance on the tongue. It also gets its quintessential crisp bite from toasted cornflakes that add magic to the mix.
Equipment
- 1 Oven
- 1 Large Baking Tray
- parchment paper
- 1 Large bowl
- 1 small bowl
- 1 whisk
Ingredients
- 200 g nuts {use a mix of pistachios, pecans, walnuts, almonds, hazelnuts, cashew nuts etc}
- 175 g pumpkin seeds, sunflower seeds, buckwheat groats, sesame seeds etc
- 25 g extra virgin olive oil
- 10 g maple syrup {or honey}
- ⅛ tsp citric acid
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp black rock salt
- ½ tsp salt
- 1 tsp dried thyme
- 1 tsp garlic powder
- 40 g plain cornflakes
- 50 g currants {or raisins, dried cranberries, chopped dried apricots etc}
Instructions
- Preheat the oven to 120C, fan forced
- Line a large baking tray with parchment paper.
- In a large bowl toss all the nuts and seeds.
- In a small bowl whisk together the extra virgin olive oil, honey and dry spices. Leave to stand for 10-15 minutes till the oven preheats. Once the oven has preheated, whisk the oil mix again and pour over the nuts and seeds. Mix well to coat everything then turn out onto the baking tray. Reserve the bowl.
- A large baking tray works best here so you have a flat layer and everything gets some heat.
- Bake at 120C for 30 minutes, then leave the oven on and take the tray out.
- Transfer everything back into the large bowl and toss in the cornflakes to coat well.
- Return to the oven to bake for another 20 minutes. Turn off the oven and leave to cool completely. Store in an airtight container once completely cool.