Wednesday, March 24, 2010

a favorite snack

A few months ago I found this recipe in the Milwaukee Journal Sentinel paper for Pumpkin Trail Mix, which is really easy to make. Plus it's a hit with my three-year-old daughter too... a simple snack for her to enjoy.


2 cups baby pumpkin seeds
1 cup slivered almonds
¾ cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries or cranberries

Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

In large bowl, toss pumpkin seeds, almonds and sunflower seeds and the syrup until evenly coated. Spread nuts and seeds out in an even single layer on the lined baking sheets and season with salt to taste. Place in preheated oven and bake, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool mixture completely on pan, then add cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

If you're having trouble finding the nuts, seeds and syrup at your local grocery store, I know you can get them at Good Harvest Market in Pewaukee. They have a wide variety of nuts and seeds to choose from plus natural and organics foods too.

I made this batch with cranberries and about 5 tablespoons of the maple syrup. It makes about 6 cups. Enjoy!


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