- Ali
What do you reach for when you feel the need for an energising snack? While I try not to over do the amount of nuts I eat as it can cause my past IBS to flare up I do love a handful of nuts mid afternoon if I’ve been on a walk with the dog or I’m just back from a yoga session. This mango cutney inspired trail mix is a perfect solution for a snacking crisis. Make a batch nd store in an airtight jar for healthy snacks anytime.
Ingredients:
100g almonds
100g cashews
100 pumpkin seeds
100g sunflower seeds
1 tbl sp medium curry powder (or more if you like a string flavour)
½ tsp salt
2 tbl sp maple syrup
80g dried mango
50g dried cranberries or sour cherries
Directions:
Reheat the oven to 108 degree F, 350 degrees and line a baking tray with greaseproof paper.
Mix the nuts seeds, curry powder and salt together. Stir in the maple syrup until all the seeds and nuts are well combined.
Spread out into the prepared baking tray and put them in the oven for 10 – 20 mins. Stir after 10 mins to ensure they brown evenly and don’t burn.
Set aside to cool. Remember they will continue to cook if you leave them on the tray straight out of the oven so depending on how brown they are when you take them out you may want to remove them from the tray immediately.
Once cool stir in the mango and cranberries and store in an airtight jar. I find it’s best not to leave on the worksurface where I see it every time I walk by or I’m constantly reaching for a handful!
If you liked this you may like to try:
Toasted coconut shortbread bars
