If you love a snack that’s equal parts wholesome and indulgent, this roasted macadamia trail mix ticks every box. Crunchy, cinnamon-kissed macadamias are baked until golden, then tossed with chewy dried apricots, sweet dates and a pop of chocolate-coated berries. It’s quick to make, keeps well for busy weeks, and is perfect for elevating your everyday snacking—whether you’re hitting a hiking trail or just need a 3pm pick-me-up.
Let me know if you’d like variations (vegan, high-protein, nut-free) or a social caption to go with it.
Makes 2 1⁄2 cups
INGREDIENTS
1 cup unsalted macadamias
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1/2 teaspoon sea salt
1/3 cup dried apricots, halved
1/3 cup dried pitted dates, halved
1/4 cup pepitas
1/4 cup chocolate coated goji berries
1/4 cup chocolate coated berries
METHOD
1 Preheat the oven to 180°C fan forced. Line a baking tray with non-stick baking paper.
2 In a bowl, combine the macadamias, maple syrup, cinnamon, cayenne pepper and salt. Spread the mixture onto the lined baking tray. Roast for 15 minutes or until golden brown, stirring half way through. Remove from the oven and scrape the macadamias into a large bowl. When they are cool, add the remaining ingredients and stir well. Store in an airtight container for up to 2 weeks.
Thanks Australian Macadamias for this recipe.
