Vegan Friendly, Nut Free Trail Mix
I have been reliably informed that many of our trail mixes could kill someone with a peanut allergy at a hundred paces – so here’s one that’s safe for our less-nutty friends. (If you can guess what I was gonna say instead of that, give yourself a star).
Equipment:
- Large rimmed baking sheet
- Parchment paper
- Small pot
- Heat safe mixing spoon
Ingredients:
- 1/4 cup maple syrup
- 1/8 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup shelled pumpkin seeds
- 1/2 cup roasted shelled sunflower seeds
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 6 dried apricots, chopped into smaller pieces
- 1/4 cup allergen-free chocolate chips or chunks (i.e. Enjoy Life brand)
Instructions:
- Line your baking sheet with parchment paper.
- Add the maple syrup to a small pot over medium heat. When it starts to bubble, stir in the salt and pumpkin pie spice.
- Reduce heat to medium low, and add the pumpkin seeds and sunflower seeds and stir.
- Continue to cook for 3-5 minutes, stirring often. Be sure to watch this closely as it’s a fine line between a nice maple coating and burning the mix. When there appears to be no more “extra” syrup in the pot and everything is sticking to the seeds, remove from heat and pour the mixture onto the parchment paper, spreading it evenly. Let cool.
- Once cool, the seeds should have a firm glaze on the outside. Break apart any clusters as needed, and mix in a bowl with the remainder of the ingredients. Enjoy!
Notes:
- Store in an airtight bag or container at room temperature for up to a week.