Talkin Trail Mix Recipes

Steps:

• Grease a 1/4 dry measuring cup and the cups the muffin tray with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat. Add the cereal, almonds, raisins and sunflower seeds and stir with a rubber spatula, making sure to scrape down to the bottom, until the cereal is completely coated. Let the mixture cool for a few minutes and then quickly fold in the candy.
• Use the prepared measuring cup to mound the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
• Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Steps:

• In a large skillet, melt the butter over low heat. Add the honey, vanilla, and brown sugar and stir the mixture until it is melted. Turn off the heat and add the flax seed, pecans, grits, wheat germ, coconut, oats, cranberries, cinnamon, nutmeg, and orange zest. Stir the mixture until the dry ingredients are completely covered. Remove from the heat and cool to room temperature.
• Preheat oven to 350 degrees F.
• When the mixture is cool, add the egg whites and stir to combine. Spread the mixture onto a baking sheet and bake until golden brown, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper.
• Place the cranberries in a medium saucepan and add the orange juice. Bring to a boil over medium heat on the stove top. Cover and remove from the heat. Refrigerate until completely cooled.
• Sift the flour, baking powder and baking soda into a medium bowl. Add the salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Alternate adding the dry ingredients and the buttermilk, beginning with the dry ingredients and ending with the buttermilk. Mix well, scraping down the sides of the bowl after each addition. Fold in the chocolate chips, coconut flakes, almonds and sunflower seeds. Drain the cranberries well and gently fold into the cake batter.
• Divide the batter between the two prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, 35 to 40 minutes.
• Remove from the pans and cool the cake layers completely.
• Top one of the layers with some Trail Mix Buttercream, then place the second layer on top and decorate the outside of the cake with more of the buttercream and serve.
• In a standing mixer fitted with the paddle attachment, cream the butter. Add the confectioner's sugar and mix thoroughly. Fold in the almonds, cranberries, pineapple and sunflower seeds.

Steps:

• Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month.
• Cook's Note: Fruit dried at home should be pliable, but not sticky and you should not be able to squeeze moisture from it. If the mixture becomes soft overnight, your fruit is not dry enough.

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a small pot over medium heat, whisk together the syrup, oil and cinnamon. Cook until it just bubbles. Remove from the heat and cool slightly.
• In a large bowl, add the oats, walnuts, sunflower seeds, brown sugar and a pinch of salt. Pour in the syrup mixture and toss well. In a small bowl, whisk the egg whites to combine. Pour over the granola and toss well. Evenly spread the mixture onto a sheet tray. Bake until golden, turning several times, about 35 to 40 minutes.
• Remove from the oven to a serving bowl and cool. When cool add the remaining ingredients and serve.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss together the cashews, maple syrup, cinnamon, cayenne, and salt until well mixed. Spread the mixture onto the baking sheet. Bake until golden brown, stirring half way through, about 10 minutes. Remove from the oven and scrape the nuts onto a plate to cool.
• When the nuts are cool, put them into a bowl and toss them together with the apricots and raisins.
• Serving suggestions: Divide the mix into small individual containers for snacking. Spoon a few tablespoons over a serving of yogurt or frozen yogurt. Add a few tablespoons to a bowl of fruit salad.