Adapted from a recipe from Eating Well October/November 2005
For spicy seeds:
- ½ cup pumpkin seeds (pepitas), raw
- 1 tsp egg white
- 1 Tbs water
- Chili powder, paprika, any spices you like to taste
For trail mix:
- 1 cup unsweetened dried mangoes, chopped
- 1 cup pitted deglet noor dates, chopped
- 1 cup puffed cereal (I used Barbara’s Puffins®)
- Ancho chili powder to taste
To make spicy seeds:
Preheat your oven to 325 degrees F.
Mix egg white, water, and spices together. The amount of egg white needed here is quite small, less than 1 egg’s worth. I usually just remove a little bit of white from one egg and then keep the rest in a container in the fridge (where I will inevitably use it within a day or two).
Toss pumpkin seeds in egg mixture until thoroughly coated. Spread seeds out in a single layer on a baking sheet lined with parchment. Toast in oven until browned and fragrant, about 10 minutes. Stir the seeds around a couple of times throughout the toasting to avoid burning them.
To make the trail mix:
Combine spicy seeds, mangoes, dates, and cereal in a bowl. Add ancho chili powder and mix with clean hands until coated evenly.
Store in airtight container for up to a week (after that the cereal loses its snap).