I absolutely LOVE trail mix. And such a healthy snack! It has the added bonus of being very transportable, for hiking, biking, camping, or taking to the office in a little baggie. This apricot-coconut mix was a Christmas favorite of a relative. She always broght some to the holiday gathering. The stuff is so good I have to dip my ½ cup portion out and put the bag away, or I’ll just keep eating and eating it. Wrapped prettily with a ribbon, this makes a lovely gift when going to parties or for the holidays. Just place in a pretty clear glass container and affix a pretty bow on top! This very nutritious dessert/snack is not suitable until the highest fruit rung of the Atkins OWL carb ladder (pre-maintenance or maintenance). This recipe is suitable for Paleo-Primal eaters.
VARIATION: Substitute dried pieces for the dried apricots. I also have a Cranberry Trail Mix recipe you might like.
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5 oz. pumpkin seeds, hulled, roasted (unsalted)
5 oz. sunflower seeds, hulled, roasted (unsalted)
2 oz. walnuts (about 28 halves), coarsely chopped/broken up
6 oz. fresh coconut meat, slivered thinly
4 oz. sliced almonds
6 oz. dried apricots, no sugar added (I buy them at Sam’s)
DIRECTIONS: Preheat oven to 200º and spread thinly sliced coconut onto a sheet pan. Dry for about 1½-2 hours, stirring occasionally. Remove from oven before coconut begins to brown and cool. You don’t really want to toast it for this recipe, just dry it out a bit. In a large mixing bowl, toss all ingredients together. Using kitchen shears, cut apricots into small pieces and add to the bowl. Stir to mix well. Store in a zipper plastic bag in your pantry.
NUTRITIONAL INFO: Makes about 6 cups or twelve ½ cup servings. Each ½ cup serving contains:
23.5 g fat
18 g carbs, 5.3 g fiber, 12.7 NET CARBS
9.81 g protein
53.6 mg sodium