roasted trail mix

A quick hello from vacation!  We’re currently in Costa Rica—thankfully—after quite the crazy day of travel.  It’s our first big trip since our honeymoon to Ireland four years ago.  Not counting trips home or the trip to Telluride Bluegrass Festival where we were camping with 8 friends + didn’t shower for 5 days straight.  This is a bit more luxurious, and we are loving it.  We’ve never gone on a beach vacay together either, making this extra special.  The main reason for the trip is our good friends Ann + Chris [from Denver] are getting married.  I’m so honored that they asked me to capture their big day in such a breathtaking location and also made it possible for us to come on this trip.  We couldn’t be any more thrilled to be here celebrating with their families, our friends, and Ann + Chris all week long.

And now for a little food…

I know what you’re thinking.

A recipe for trail mix?  Really?  Just throw nuts and fruit together and call it a day, right?

Wrong!

Well, sort of.  You got the nuts + fruit part right but there are a few more ingredients and steps that make this a killer trail mix recipe.  Plus, the ratios are pretty important as well.  At least for me! 

The most crucial part to this recipe is using raw nuts and roasting them in your own oven.  Sure you could keep them raw or buy pre-roasted nuts at the store, but roasting them at home is just that much better.

And in the last 5 minutes of roasting you add the flaked coconut.  Toasting the coconut is definitely worth your time.  If you’ve never had toasted coconut you are in for a treat.

Instead of adding plan dark chocolate chips or chunks I decided to to use dark chocolate covered sunflower seeds.  The crispy crunch and slight chocolaty sweetness really brings the whole mix together.

The type of dried fruit doesn’t matter so much.  Pick your favorite.  Any will do.

I decided to use raisins [my personal trail mix fruit favorite], chopped dried dates, and banana chips.

Whenever I buy trail mix at the store there is typically one ingredient I don’t like which gets avoided as I eat my way through the bag. 

But not with this!

Each handful is the perfect mix of everything I love.  And hopefully everything you love too.  Feel free to customize this with your favorites.

And now to the ratio part…

Print this!

Roasted Trail Mix

vegan, gluten-free

• 1 cup raw cashews
• 1 cup raw pecans
• 1.5 cups raw almonds
• 1 cup raisins
• 12 dried figs, de-stemmed + quartered
• 3/4 cup dark chocolate sunflower seeds
• 3/4 cup unsweetened banana chips
• 3/4 cup unsweetened coconut flakes
• 1/2 tsp salt

1. Pre-heat your oven to 375* degrees.
2. Spread the nuts in a single layer on a large baking sheet and toss with the salt. 
3. Roast for about 15-18 minutes turning once after 10 minutes.  The nuts should be golden brown.
4. Add the coconut and roast for 5 more minutes, turning once half way through so the coconut browns evenly.  Keep a close eye on the coconut as it burns very quickly.  If it’s not roasted enough after 5 minutes, continue to roast until it’s to your liking.
5. Let the nuts and coconut completely cool.  I placed them on a fresh pan and put them in the fridge to speed up the process.
6. Once cool, add the other ingredients and mix together.
7. Store in a sealed container or sealable bags.

notes: The salt definitely does not fully stick to the nuts after roasting.  It adds only a slight saltiness.  If you prefer a saltier mix I would toss the raw nuts with 1-2 Tbsp of oil and 1/2 – 3/4 tsp salt before roasting.

The other great thing about making trail mix is that you don’t have to buy full bags of each ingredient.  If you have a bulk bin section in your grocery store it allows trail mix making to be easy + cheap!

I don’t know when the last time was that I actually made trail mix.  I typically stock up at Trader Joe’s when I’m back at home in Ohio.

Never again! 

Comments, emails, tweets, etc. will all be answered next week!  Thanks for your understanding.

Ashley

roasted chickpeas, dressing, + cuteness

I had a lunch date yesterday.

And now you’re going to relive it with me.

Salad buffet – So fun, so easy, so delicious.  Unless of course your guest hates vegetables.  Luckily, both of my guests love their veggies.

Maple Roasted Chickpeas – Make them riiight now.  Or tomorrow.  But soon.  These are my favorite roasted chickpeas to date! 

Print this!

Maple Roasted Chickpeas

vegan // gluten-free

• 1 cup chickpeas
• 1/2 Tablespoon extra virgin coconut oil, melted
• 2 teaspoon maple syrup
• 1/4 teaspoon salt
• 1/8 – 1/4 teaspoon cayenne [opt]

1. Preheat your oven to 400 degrees.
2. Place all ingredients on a baking sheet and mix around until the chickpeas are evenly coated.
3. Bake for 20-25min until golden brown [or darker if preferred].

notes: You can sub any high heat oil instead of coconut, but the coconut does add a little nuttiness to the flavor.

Sweet + Spicy.  Just how I like it.

Katie + her adorable daughter were my lovely guests.  Katie was trying out my little photography spot and couldn’t believe that’s where I take all my photos.  It’s literally crammed in between our kitchen table, a window, and a huge vertical bike rack.

Kombucha Frostie – Come again?  Uh yah, you heard me right.  The amazingly creative Gena, came up with this winner of a recipe.  You take a Kombucha [homemade or store bought] and blend it with banana, frozen fruit, and a little lime juice and then you have the most delicious smoothie-frostie-slushy drink you’ve ever tasted.

I could not get over how refreshing + flavorful these were.  Definitely going to be on repeat all summer long. 

[gingerberry kombucha, banana, blackberries, and lime juice]

The youngest foodie I’ve ever met – This girl has good taste.  She munched on everything in her mom’s salad bowl while we talked non-stop. 

Can’t handle the cuteness.  The dogs were a fan of Adrienne as well, as she left them quite a few tasty surprises on the floor.

Salad dressing!  Another to add to the recipe collection. 

Print this!

Maple Vinaigrette

vegan // gluten-free

• 6 Tablespoons sunflower oil
• 4 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1/2 Tablespoon garlic, minced
• 1 teaspoon brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Blend on high until well combined.
2. Keep in a sealed container in the fridge for up to 1 week.

notes: Sub extra virgin olive oil, almond oil, walnut oil, etc. for the sunflower oil if needed.

Blueberry Pecan Cornbread – I have a feeling this is going to be made weekly.

Foodie face!

Dakota is like static cling to babies.  It’s quite adorable.  Luckily, neither Baby A or Katie minded.

Walks around the neighborhood.  Always more fun with friends.

Peek-a-boo!  The cutest thing I ever did see.

A glowing mama + her happy little girl.  Truly a joy to be around them both.  You can see the love instantly.  Just take a look for yourself!

What did I tell ya??  So much love!

A sunset bike ride with Chris was the icing on the cake to this already fabulous day.

Now go make those chickpeas + dressing and have a relaxing weekend.

Ashley