Haile Thomas should have put a warning label on the curry crunch trail mix from her cookbook, “Living Lively: 80 Plant-based Recipes to Activate Your Power & Feed Your Potential.” It tasted heavenly with all the flavor notes a palate loves: sweet, savory, and crunchy.
I used most of the ingredients as mentioned below. However, I omitted the coconut sugar. I substituted the raw cashews with unsalted whole cashews. It made my entire house smell like fall fragrances, triggering holiday vibes.
Overall, I like the simplicity of this recipe; anyone can prepare it. Add it to your back-to-school snack list or a Netflix and chill evening. Enjoy!
Makes about 7 cups
1 cup raw almonds, chopped
1 cup raw cashews, chopped
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
½ cup sesame seeds
1 cup dried apricots, chopped
1 cup golden raisins
1 tablespoon coconut sugar
1 tablespoon mild curry powder
1 tablespoon red pepper flakes
1 teaspoon sea salt
- In a large bowl, stir together all the ingredients.
- Devour raw or, to cook, preheat the oven to 375°F. Line a sheet pan with parchment paper.
- Spread evenly on the prepared sheet pan and roast for 10 minutes, until golden brown and toasty. Enjoy as a go-to energizing snack!
Recipe created by Rekaya Gibson. For more about “Living Lively,” be sure to read her review for Cuisine Noir and grab a copy to try this recipe and others.
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