Coconut Curry Snack Mix
Makes enough to fill at least one standard size mason jar, possibly two, as long as you don't plan on snacking as you cook.
- 1 cup raw coconut chips (also called flakes)
- 1/2 cup raw almonds
- 1 teaspoon olive oil
- 1/4 - 1/2 teaspoon curry powder (depending on how much you like curry flavor)
- Pinch of sea salt
- 1/2 cup raw pumpkin seeds
- 2 cups pretzels or sesame rings
Add the first five ingredients to a large saute pan and stir until the almonds and coconut are coated with olive oil, curry powder, and sea salt. Cook four to five minutes over medium-high heat, stirring constantly.
Coconut can burn easily, so keep an eye on the pan at all times. The time it takes depends on the type and thickness of the coconut you use. You'll know you are ready for the next step when the coconut starts to turn from solid white to slightly tan.
Add pumpkin seeds and continue to cook the mix until the seeds pop. This should take an additional one to two minutes.
Remove from heat and stir in pretzels. Allow to cool completely before packing into a big ziplock bag or a mason jar.
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