This snack mix incorporates both sweet dried fruit and a little spice.  Because dried fruit and nuts are both pretty calorie-dense, I like to add something lighter like cereal, pretzels, or cracker pieces into my trail mix.  That way I get to eat a larger portion and still have room for dinner later!

Sweet and Spicy Trail Mix
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).

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