I don't know about you, but I always get a "snacking bug" as the months turn colder. Thankfully, this recipe for curried fall trail mix is a quick, nutritious and fall-inspired snack that gives me a boost of energy and curbs my desire to munch. Give it a try and let me know how you like it!
3 cups almonds
3/4 cup shredded coconut
1/4 cup sesame seeds
4 teaspoons curry powder of your choice
2 teaspoons coarse sea salt
2 tablespoons Saigon Cinnamon
1/4 cup water
1/4 cup maple syrup (Grade B)
2 tablespoons coconut oil
cacoa nibs (optional ad in)
Add all ingredients to the slow cooker or InstantPot. Turn on "low" or "keep warm" for two hours. Stir every 30 minutes
Remove from heat and spread across parchment paper to cool
Add in optional ingredients once the mixture has cooled. Store in the fridge and allow to come to room temperature before eating
Enjoy eating while on the actual trail, at work or take some with you to the movies! Either way, way to make smart snacking choices.