Robin Rhine McDonald
Gingerbread Trail Mix
This is a spin off of a pumpkin spice trail mix/granola recipe I posted a few years ago. Instead of the delicious spices of pumpkin pie, this tasty recipe uses the flavors of gingerbread instead!
If you find yourself extra snacky this holiday season, this is a great alternative recipe!
Here’s what’s in it:
8oz of pumpkin seeds
1.5 cup of pecans
1.5 cup of walnuts
8 oz bag of unsweetened dried apples
1/2 cup of unsweetened coconut flakes
For the seasoning:
1/4 cup of coconut oil
1tsp of ginger
1tsp of cinnamon
1/2 tsp of cloves
1/4 tsp of nutmeg
1/4 tsp of sea salt
2 tbsp of maple syrup
A pinch of cayenne
1/2 tsp of vanilla extract
All ya do to make it is:
Set the oven to 350F
Spread all the nuts & seeds (not the apples or coconut) on a two baking sheets.
Bake the pecans, walnuts, and pumpkin seeds for 6minutes.
During those 6 minutes, melt the coconut oil and mix in the seasonings.
Take the nuts & seeds out and toss them in a big mixing bowl with the seasoning, apples, and coconut flakes.
Spread out your deliciously seasoned mix back onto the two baking sheets.
Bake for another 3-5min (don’t over toast!)
Let it cool, and ENJOY!!!