Healthy snack food is the key to survival when hiking or boating. And with the focus on brain health this month, we developed a smart snack food with the quintessential ingredients for optimal brain health.
Tip
Indian Spiced Trail Mix is also delicious chopped and sprinkled over a salad, your favourite rice curry, or on a Buddha bowl. Jazz it up a little more by adding roasted chickpeas for additional fibre and substance.
Indian Spiced Trail Mix
Ingredients
- 3 Tbsp (45 mL) coconut oil, melted
- 3 Tbsp (45 mL) maple syrup
- 1 Tbsp (15 mL) garam masala
- 1 tsp (5 mL) Himalayan salt
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) turmeric
- 1 cup (250 mL) walnut halves
- 1 cup (250 mL) raw almonds
- 1 cup (250 mL) raw cashews
- 1/2 cup (125 mL) raw hazelnuts
- 1/2 cup (125 mL) dried goji berries
- 1/4 cup (60 mL) finely diced crystallized ginger
Nutrition
Per serving:
- calories272
- protein6g
- fat21g
- saturated fat4g
- trans fat0g
- carbohydrates19g
- sugars13g
- fibre3g
- sodium147mg
Directions
01
Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.
02
In large bowl, stir together coconut oil, maple syrup, and seasonings. Add nuts and fold in until evenly blended. Spread mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until nuts are golden brown and fragrant, about another 12 to 15 minutes. Place baking sheet on cooling rack and allow to cool to room temperature. It will harden as it cools. Once cooled, stir in goji berries and crystallized ginger. Store in airtight container for up to 1 month.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
