Monday, November 21, 2011

A survival snack

Update: We are doing great around here without sugar. I am so impressed. But we can't wait for some Thanksgiving dessert.

Here is another really easy and yummy treat.

Pumpkin Seed and Dried Cherry Trail Mix
The recipe came from here.


  • 2 cups baby pumpkin seeds (pepitas)
  • 1 cup slivered almonds
  • 3/4 cup raw sunflower seeds
  • 6 tablespoons pure Grade B maple syrup
  • Coarse salt
  • 1 cup dried cherries or cranberries (If you have a Harmons -best dried cherries are in their packaged bulk food section or WinCo or I hear Whole Foods).


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.