When you head out to a camp out, a hike or to go biking, take the Trail Mix along with you. It provides the extra energy boost to keep you from getting tired and running out of energy along the trail. Don’t limit trail mix to the trail. It is also good to eat while camping.
Since the “Pumpkin Spice Season” is soon upon us, how about a pumpkin seed recipe for trail mix?
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
1 cup dried cherries or cranberries
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.