I love this Paleo Trail Mix because it’s full of flavor and wholesome ingredients, yet so easy to make. This is my husband’s favorite gluten-free snack. He chows down on a 1-quart jar of this mix each week. And he begs me to make more, so I know it’s good. The mister can be a little finicky.
Now I recommend that your properly soak your nuts for 12 hours or overnight. Simply soak the raw nuts in filtered water with about a tablespoon of raw apple cider vinegar. This helps to remove excess phytic acid from the nuts – making them more nutritious and digestible. You can then dehydrate them in the oven or a dehydrator for a few hours or until dry on a low setting.
This recipe doesn’t work well with just-soaked nuts. It’s best to dehydrate the soaked nuts first. You can also buy nuts that have already been properly soaked and dehydrated. Here’s a great source for buying soaked and dehydrated mixed nuts.
You can also substitute with whatever nuts you have on hand and it will taste delicious.
I suggest storing this trail mix in an air-tight container to prevent it from going stale. This lasts about 1-2 weeks at room temperature.
Paleo Maple Nut Trail Mix
- 2 cups of raw walnuts or cashews
- 2 cups of raw almonds
- 1 cup of raw macadamia nuts
- 1 cup organic raisins
- 1/3 cup dried blueberries
- 1/2 cup organic sunflower seeds or pumpkin seeds
- 1/2 cup organic coconut, shredded, unsweetened
- 1/3 cup organic maple syrup
- 1 tsp organic vanilla extract
- 1-2 tsp cinnamon
- Pre-heat oven to 350 degrees.
- Mix all ingredients in a large bowl. Mix well to coat maple syrup on dry ingredients.
- Line a large baking pan with parchment paper. This will make clean up so much easier. The maple syrup really sticks to the pan otherwise.
- Spread out mixture on parchment paper. Heat in oven for 15-20 min.
- Let cool and then store in a dry, airtight container.
I think these could be made into bars if you bake them in a 9 x 9 pan. Give a try and let me know how you like them.
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