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!
Makes about 7 cups
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
PREPARATION
- In a large bowl, stir together all the ingredients.
- Devour raw or, to cook, preheat the oven to 375°F. Line a sheet pan with parchment paper.
- Spread evenly on the prepared sheet pan and roast for 10 minutes, until golden brown and toasty. Enjoy as a go-to energizing snack!
Recipe created by Rekaya Gibson.
This review contains affiliate links. Please see our disclosure for more information.
MORE RECIPES FROM REKAYA GIBSON
Jalapeño Cheese Hush Puppies
Aunt TC’s Lemon Lime Soda Cake
Slow Cooker Black-Eyed Pea and Sausage Chili
Hotep Bean Pie
Tomato Pie with Garlic Bread Crust
