Curry Crunch Trail Mix

By Rekaya Gibson | Published on September 10, 2020

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Ingredients

  

• 1 cup raw almonds chopped
• 1 cup raw cashews chopped
• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds
• ½ cup sesame seeds
• 1 cup dried apricots chopped
• 1 cup golden raisins
• 1 tablespoon coconut sugar
• 1 tablespoon mild curry powder
• 1 tablespoon red pepper flakes
• 1 teaspoon sea salt

Directions

 

1. In a large bowl, stir together all the ingredients.
2. Devour raw or, to cook, preheat the oven to 375°F. Line a sheet pan with parchment paper.
3. Spread evenly on the prepared sheet pan and roast for 10 minutes, until golden brown and toasty. Enjoy as a go-to energizing snack!

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About This Recipe

Haile Thomas should have put a warning label on the curry crunch trail mix from her cookbook, “Living Lively: 80 Plant-based Recipes to Activate Your Power & Feed Your Potential.” It tasted heavenly with all the flavor notes a palate loves: sweet, savory, and crunchy.

I used most of the ingredients as mentioned below. However, I omitted the coconut sugar. I substituted the raw cashews with unsalted whole cashews. It made my entire house smell like fall fragrances, triggering holiday vibes. Overall, I like the simplicity of this recipe; anyone can prepare it. Add it to your back-to-school snack list or a Netflix and chill evening. Enjoy!

Meet the Recipe Creator

Rekaya Gibson is the founder and owner of the Food Temptress Cookbook Store, featuring culinary books by Black authors, in Virginia Beach, Virginia.  She is also an award-winning author and food journalist.