Before this pandemic I didn’t think of making a lot of things on my own (which feels embarrassing admitting as a chef). But all this time at home has been the perfect time to make things from scratch I didn’t think of making before.
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For one, soaking and cooking my own legumes- beans, lentils, etc. It makes no sense to buy canned anymore once I realized I could soak and cook them on the back burner easily. You just have to make sure there is enough water in there to cook them. But you can do your other tasks around the house or work as they cook.
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The other thing is trail mix. I can’t believe I ever bought trail mix, realizing now they tend to be more like candy bars in another form. So many of them are full of sugar, and often times I could never find the exact mix I wanted.
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So, finally in the past couple months I made my own trail mix.. and realized it is FAR better than the packaged stuff. I can add whatever I want and most importantly, I can roast the nuts so they are crunchy.
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Here’s my go-to Trail mix recipe. I might change it a little bit here and there, but it basically stays the same. I love it so much I have been making it every other week lately. I usually eat 2 handfuls with a tea and apple or pear for an afternoon pick me up. If I’m feeling indulgent I put some imperfect chocolate covered almonds.
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Hope you enjoy making your first homemade trail mix. Let me know what you add or subtract- I’d love to hear your unique mix!
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Tag me @chefjoannas if you make it!
Homemade Trail mix | Vegan and Gluten-Free
Ingredients (Makes 3 servings):
- ⅓ cup raw pecans or almonds
- ⅓ cup cashews
- 1 Tbsp. maple syrup (optional)
- ¼ cup sunflower seeds
- ¼ cup raw pumpkin seeds
- ½ cup raisins, or mixed dried fruit
- ¼ cup chopped 70% or up dark chocolate (optional)
- ⅛ tsp. Sea salt
- ¼ tsp. Cinnamon
- Less than ⅛ tsp. nutmeg (optional)
Directions:
Toast pecans and cashews for 10 minutes at 350 F, or until slightly golden brown. (I roast nuts with drizzle maple syrup on a parchment lined baking tray for a touch of sweetness) Let cool.
When cool, mix with remaining ingredients. Store in a ziploc bag or mason jar at room temperature or fridge. Keeps for up to 1 month at cool room temp or keep in fridge.
More healthy recipes from scratch:
To your happy and healthy life,
Joanna
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas
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