Santa Fe Trail Mix

 
1 teaspoon dried oregano
1 teaspoon garlic granules
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chipotle chile powder
1 teaspoon paprika (preferably smoked paprika)
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon tamari or soy sauce
1 cups pretzel nuggets
1 cup whole raw almonds
1 cup raw pumpkin seeds
2/3 cups raw pinyons (pine nuts)
3/4 cup dates pieces coated with oat flour
3/4 cup chile spiced mango pieces, cut into thin strips
2/3 cup goji berries
 

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

In a small bowl, stir together oregano and spices, and set aside. In a large bowl, stir together lime juice, olive oil, and tamari. Add pretzels, almonds, pumpkin seeds, and pinyons, and stir well to combine. Add reserved spice mixture and stir well to combine.

Spread mixture into a single layer on the prepared cookie sheet. Bake for 10-15 minutes or until nuts are lightly toasted and fragrant. Remove cookie sheet from the oven and let cool 10 minutes.

Add dates pieces, mango strips, and goji berries, stir well to combine, and let mixture cool completely. Store trail mix in an airtight container for up to two weeks.

Variation: If you prefer a milder spiced mix, replace the chipotle chile powder with chili powder, and naturally feel free to change up the dried fruits, nuts, and seeds to suit your own personal tastes.

Makes 4 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett