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.
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.
