In planning for my Spring Break Road Trip, I was set on making a few different trail mixes to keep me from wanting to stop at convenience stores for snacks. If you remember when I shared my Rosemary Cranberry Pecans, I mentioned bumming some rosemary off my mom to complete the recipe after tossing my old stuff in a Lenten purge. In that recipe I had focused on the salty craving. For the second recipe, I wanted one on the sweeter side but still without a lot of sugar. I was still pondering this when my mom showed up the rosemary but also brought a jar of lavender from her backyard. Hmmmm….
#coconutslices #pumpkin seeds #walnuts #coconutsugar #vanilla #driedlavender #driedbananaslices
I had been meaning to try something with lavender for awhile, whether it was granola or trail mix and this seemed like the perfect time to try. It seemed so…different. And walnuts turned out to be a great partner.
Because I didn’t want to have to add a lot of extra sugar and keep fruit to a minimum, lavender was perfect to give a slight floral flavor to the mix (staying away from savory like the rosemary mix). I know lavender isn’t the first thing you might think of for food but if you have ever had lavender ice cream, then you KNOW how delicious it can be! Lavender also has a lot of benefits, including being a natural stress reliever and analgesic.
I started off by toasting the first coconut, walnuts, pumpkin seeds ingredients 4-5 minutes on a hot cast iron skillet with a tablespoon of coconut sugar. I was tempted to skip the sugar, but even after soaking and dehydrating walnuts they can be a bit sharp.
Toast until you don’t see any of the sugar granules and the coconut starts to turn golden. Quickly add the lavender and toast for another 30 seconds, stirring constantly. Be careful, it will quickly burn at this point. Be ready to remove the mix and put in a large mixing bowl.
Stir in the bananas and vanilla at this point and then lay out on paper towels to cool.
I was worried that the lavender might be a little weird for a trail mix or overpowering but the consensus is that this is a uniquely yummy combination! I will say that you should play around with the recipe, adding the sugar and lavender that works for you. Some may want a sweeter mix (more sugar) and some may want more floral (lavender).
Lavendar Walnut Trail Mix
A lightly sweetened floral trail mix that is a great alternative to your normal salty versions!
Prep Time
5 minute
Cook Time
4 minutes
Total Time
9 minutes
Course: Snack
Cuisine: Gluten Free, Nightshade Free, No Dehydrator Needed, Paleo, Soy free, Vegan
Servings: 18 1/2 cup servings
Ingredients
- 2 cups coconut
- 1 cup pumpkin seeds
- 3 cups walnuts
- 1 tablespoon coconut sugar
- 1 tablespoon dried lavender
- 1 teaspoon vanilla
- 3 cups dried banana slices
Instructions
- Heat a cast iron skillet on medium until hot.
- Toast the first four ingredients just until they start to turn golden and the sugar is incorporated, about 4 minutes. Quickly add the lavender, stir constantly for 30 seconds.
- Remove from heat and in a large mixing bowl stir in the bananas and vanilla.
- Let cool completely on paper towels and store in an air tight container.
Thank you so much for stopping by Must Hike Must Eat!
If you need some healthy eating inspiration start here:..
Need some eating out suggestions when friends want to stop after a hike? I have a Pacific Northwest Eating Guide here.
Find out what’s been happening outside the blog:
If you have a question you don’t want to post in the comments, you can ask them here:
Discover more from Must Hike Must Eat
Subscribe to get the latest posts sent to your email.