Since going gluten-free, no longer are there as many options readily available in the snack aisle of the grocery or convenience store, or the snack machines at work or school. No more flourescent orange crackers with peanut butter, hard-as-a-rock cookies, stale and dry donuts, or pretzels.
Hmm. Come to think of it, none of those options sound really that appetizing anyway.
Besides, rarely do you find anything that is nourishing or even the least bit healthy in snack machines or the snack aisles. So we’re probably better off, honestly!
However, there are times when a convenient snack is needed. For instance, when you know you’ll be out for a while and are unsure of the time/place of your next meal. Or when you don’t have time to grab breakfast on your way to school or work. Whatever the reason, a homemade trail mix that only takes a few minutes in advance to make can save the day.
Trail mix, at its most basic, is hardly even recipe-worthy. Just mix some nuts and dried fruit (and maybe some chocolate chips if you feel indulgent) and that’s it. And in my opinion, even that alone is highly satisfying and has the great ability to keep you from being hungry for a long while. But if you have a few more minutes, dressing up that trail mix just a bit can up the “delicious” factor just a tad.
And who doesn’t want that?
The autumn trail mix (pictured above) is full of fall flavors – pumpkin seeds, dried cranberries, apples, cinnamon and nutmeg. The California sunshine mix has a bright and tropical blend of macadamia nuts, coconut, hemp seeds, apricots and pineapple. Both are decidedly different. But both are a subtly sweet, crunchy, filling way to enjoy a quick breakfast or keep you held over until your next big meal.
Say “good riddance” to those flourescent orange crackers!
Autumn Trail Mix (grain-free, vegan, soy-free)
1/2 c raw cashews
1/4 c pistachios
1/4 c raw sunflower seeds
1/4 c raw pumpkin seeds (pepitas)
1/4 c dried cranberries
1/4 c dried apples
1/2 T maple syrup
1/4 t cinnamon
pinch or two of salt
Heat a skillet to medium heat. Add all ingredients to skillet and stir frequently for 5 minutes or until nuts are toasted and the maple syrup has caramelized a bit and is no longer sticky. Remove from heat and allow to cool completely. Store in a resealable container.
California Sunshine Trail Mix (grain-free, vegan, soy-free)
1/2 c raw almonds
1/4 c macadamia nuts
1/4 c unsweetened large coconut flakes
2 T hemp seeds
2 T chopped dried apricots
1/4 c chopped dried pineapple
pinch or two salt
1/8 t almond extract
1/2 T coconut palm sugar
Heat a skillet to medium heat. Add all ingredients to skillet and stir frequently for 5 minutes or until nuts are toasted and the sugar has caramelized a bit and is no longer sticky. Remove from heat and allow to cool completely. Store in a resealable container.
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.