I don’t know about you, but winter usually means two either one of things for me. I’m looking back at the last year’s amazing adventures or I am beginning to plan my next escapades!
Despite all my endless whining about getting hurt, it was truly a great year. In fact, I have to say that the older I get, the better each year seems to get. I’m not sure if it is simply because I am old enough to appreciate the gift that another year is or that I am old enough to have begun living my life exactly as I want it. Win, win either way.
#walnuts #pumpkinseeds #coconutchips #coconutaminos #seasalt #ginger #avocadooil
This was a recipe I started making last spring (yes, THAT long ago) after Memorial Day for a trip up to Stehekin, WA with the bf for his birthday. These getaways are such rare events I’d like to say it was in honor of the weekend but that wouldn’t do it justice. I hatched this treat up mostly because I was looking for a protein treat without sugar or fruit. Luckily, they turned out fantastic and are now one of my hubby’s favorite trail mix combinations.
Get it? Hiker trash…
The recipe is pretty simple. Just toss all the ingredients together in a bowl and let sit in the fridge for 3-4 hours to let all the zesty goodness soak in and then bake in the oven for 15-20 minutes until golden. The fresher the powdered ginger the better (spicier).
I could complicate it a bit by saying that if you want to tone down the sharp taste that walnuts sometimes have (and eliminate some phylates) you can soak the walnuts overnight in filtered water, drain and dehydrate for 6-7 hours BEFORE using them in the recipe. If you do, just make sure to watch them in the oven VERY carefully. Soaked/dehydrated nuts burn super easy in the oven.
Another tip: if you want to use this on trail and plan to pack your supplies well in advance and are worried about the added oil, skip it (and the baking) and dehydrate your mix instead. This works if you are into the raw thing, too.
Enjoy!
Zesty Coconut Ginger Walnuts
Looking for a trail mix without fruit or sugar? This one is for you!
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
3 hours, 20 minutes
Course: Snack
Cuisine: Nightshade Free, No Dehydrator Needed, Paleo, Soy free, Vegan, Whole Food
Servings: 14 1/2 cup servings
Ingredients
- 4 cups whole walnuts
- 2 cups coconut chips
- 1 cup pumpkin seeds
- 1/3 cup coconut aminos
- 1/4 cup avocado oil
- 3 tablespoons powdered ginger
- 2 teaspoons sea salt
Instructions
- Add all the ingredients to a bowl and mix well. Let rest in the fridge 3-4 hours to let the ingredients meld.
- Lay out on a parchment lined baking sheet and let bake in a preheated oven at 350 degrees for fifteen-twenty minutes.
- Stir once about ten minutes in. Watch for the edges to start browning, pull out of the oven when they do.
- Let cool and store in an airtight container.
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