Who’s ever had trail mix? Depending on where in the world you live, your answer is probably either ‘of course I have!’ or ‘what’s trail mix?’. If you’re unfamiliar with it, trail mix is basically a mixture of tasty bits – that’s about as detailed as the recipe needs to be. There are usually various nuts and seeds, but it’s often sweet, with granola, chocolate chips, dried fruit etc. added too.
Since I don’t have an overly sweet tooth, and since I can never make a recipe the way it’s supposed to be made however hard I try, I decided to make a savoury trail mix this time.
The recipe for this cajun spiced savoury trail mix isn’t set in stone – you can start with whatever combination of nuts and seeds you like. I used cashews, pumpkin seeds and sunflower seeds. I’d just avoid using any seeds that are too tiny, as they’ll be a nightmare to eat.
I also added some edamame (soy beans), as roasted edamame is one of my favourite things ever. They make such a great snack. I went quite heavy on the edamame, but again you can change things up if you fancy using different proportions. I roasted my edamame straight from frozen – you can use fresh edamame if you prefer, just bear in mind that it might mean the trail mix roasts a bit quicker, so keep an eye on it.
And finally – crushed tortilla chips! Because it’s nice to be a bit naughty sometimes.
Once you’ve got a combination you’re happy with, just toss it all in those tasty cajun spices. The mixture I used is inspired by a cajun spice mix we brought home from the US earlier in the year, but really the possibilities are endless.
A few minutes in the oven makes everything extra crunchy, and makes the spices really toasty and fragrant.
This savoury trail mix is perfect for packing in a lunch box, or just keeping in the house for the next time you want a handful of something to crunch on. It’s great sprinkled over salads too. Just store it in an air-tight tub or jar, and you’re good to go.
- 160 g frozen edamame (soy beans) (~ 1 cup)
- 100 g cashew nuts (~ 2/3 cup)
- 50 g pumpkin seeds (~ 1/4 cup)
- 50 g sunflower seeds (~ 1/4 cup)
- 80 g coarsely crushed tortilla chips (~ 1 cup)
- 1/2 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp crushed chilli flakes
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
Add the edamame, cashew nuts, pumpkin seeds, sunflower seeds and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn't need to add any salt, as the tortilla chips will be salty enough.
Spread the mixture out on a large baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the nuts are lightly browned. Make sure you stir the mixture regularly to ensure it cooks evenly.
Allow to cool completely, and store in an air-tight container.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/8 of the recipe.