TROPICAL TRAIL MIX

SERVES 8 PORTIONS

1 cup (140 g) raw cashews

1 tbsp. (15 ml) maple syrup

3 tbsp. (15 g) unsweetened shredded coconut

Pinch of salt

1 cup (75 g) unsweetened dried mango pieces

1 cup (85 g) banana chips

1/2 cup (75 g) dried blueberries

1/2 cup (65 g) dried diced pineapple

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 11.1g (4.2g S.Fat)
Carbs: 16.9g
Protein: 3.4g
Sugar: 8.4g
Sodium: 25mg

METHOD

Preheat the oven to 180°C/350°F and have ready a small baking sheet or ovenproof dish lined with parchment paper or foil.

In a small bowl, toss the cashews with the maple syrup until evenly coated. Combine the shredded coconut and salt into the mixture once more. Spread the mixture in a single layer on a baking sheet. Bake for 9–10 minutes, or until golden, stirring halfway.

Cool for 15 minutes on a rack after toasting. Place the cashews in a large mixing bowl once they have cooled. Add the mango, banana chips, blueberries, and pineapple to the mixing bowl and toss to combine.

Fold until well combined and store in a cool, dry place until ready to serve. This mixture can be stored for up to three weeks.