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Candied Cajun Trail Mix
Candied Cajun Trail Mix
| By : |
A wonderful on-the-go snack with both a vegan and paleo option!
| Prep Time | 5 minutes |
| Cook Time | 15-17 minutes |
| Servings |
20 servings
|
Ingredients
- 1 1/2 cups raw pecan halves
- 1 cup raw almonds
- 1 cup chickpeas drained, or more if preferred, omit for paleo friendly
- 1/3 - 1/2 cup cashews
- 1/4 cup raw sunflower seeds
- 2-3 tablespoons vegan butter or regular butter
- 1 tablespoon Water optional
- 1/2 cup pure maple syrup
- 1/2-1 tablespoon spicy cajun seasoning or mix, you can also use use
1/4 to 1/2 teaspoon each of cayenne, garlic, onion powder, paprika, and pepper - 1 pinch ground ginger
- 1 pinch sea salt
- 6 ounces dried mango or spicy chili dried mango to add after (if desired)
Ingredients
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Instructions
- Place all ingredients into Instant Pot. Mix thoroughly.
- Sauté with plastic spatula until butter is melted and nuts/ chickpeas are coated with the seasoning and maple syrup. If batter seems too sticky/thick once sautéing, add the
1 tablespoon of water. - Switch to pressure cooker onto Manual cooking mode for 10 minutes. Use the Quick Release one timer is done.
- Remove from pot & spread the nut mix onto a lined cooking sheet. Bake on
375°F for 7-10 minutes; turning nuts/seeds half way. Any longer might burn the nuts. The chickpeas will be a little less cooked but still tasty! See notes for other options. - Remove from oven and let Cajun trail mix completely cool.
- Lastly, dice you mango into small pieces. Then add to your candied Cajun trail mix and stir all together. It's easiest to this this in large ziplock or air tight container. If you are using plain dried mango, feel free to add more spices to the mix to coat.
- Store in air tight container. Makes 5 cups or so.
- Note: If want crispier chickpeas, try adding in roasted chickpeas snacks after cooking, instead of cooking the canned.
Recipe Notes
Hi Ya’ll! I’m Lindsay Cotter. A gluten free nutrition specialist and wife to a former pro athlete and endurance coach (aka the Kiwi Cotter). Even though I have a degree in Nutrition, my true passion is in Sport Nutrition and Gluten Free diets, which is why I am AASDN certified and work under a Sport Dietitian.
As a wife to a former professional athlete and coach, I focus on utilizing REAL FOOD for energy and FEEDING active people! I’m here to FUEL you with EASY and DELICIOUS gluten free recipes. I do my best to share proper nutrition tips and tricks to keep your body and life in balance.
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Came out very soft and chewy. I have the whole thing in the dehydratir now trying to salvage it.
I made tgis. Yes it came out part soft and part crunchy and my husband and i love them this way. We will definitely make this again but we will double it and try raisins and cranberries next time. Thanks for the recipe
So good!
I made it on a whim and it tasted great. I left it in the oven a little too long, but the flavor was still really good.