Cajun spiced savoury trail mix

Who’s ever had trail mix? Depending on where in the world you live, your answer is probably either ‘of course I have!’ or ‘what’s trail mix?’. If you’re unfamiliar with it, trail mix is basically a mixture of tasty bits – that’s about as detailed as the recipe needs to be. There are usually various nuts and seeds, but it’s often sweet, with granola, chocolate chips, dried fruit etc. added too.

Since I don’t have an overly sweet tooth, and since I can never make a recipe the way it’s supposed to be made however hard I try, I decided to make a savoury trail mix this time.

The recipe for this cajun spiced savoury trail mix isn’t set in stone – you can start with whatever combination of nuts and seeds you like. I used cashews, pumpkin seeds and sunflower seeds. I’d just avoid using any seeds that are too tiny, as they’ll be a nightmare to eat.

I also added some edamame (soy beans), as roasted edamame is one of my favourite things ever. They make such a great snack. I went quite heavy on the edamame, but again you can change things up if you fancy using different proportions. I roasted my edamame straight from frozen – you can use fresh edamame if you prefer, just bear in mind that it might mean the trail mix roasts a bit quicker, so keep an eye on it.

And finally – crushed tortilla chips! Because it’s nice to be a bit naughty sometimes.

Once you’ve got a combination you’re happy with, just toss it all in those tasty cajun spices. The mixture I used is inspired by a cajun spice mix we brought home from the US earlier in the year, but really the possibilities are endless.

A few minutes in the oven makes everything extra crunchy, and makes the spices really toasty and fragrant.

This savoury trail mix is perfect for packing in a lunch box, or just keeping in the house for the next time you want a handful of something to crunch on. It’s great sprinkled over salads too. Just store it in an air-tight tub or jar, and you’re good to go.

Cajun spiced savoury trail mix

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 handfuls

Calories:

Author: Becca Heyes

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Ingredients

• 160 g frozen edamame (soy beans) (~ 1 cup)
• 100 g cashew nuts (~ 2/3 cup)
• 50 g pumpkin seeds (~ 1/4 cup)
• 50 g sunflower seeds (~ 1/4 cup)
• 80 g coarsely crushed tortilla chips (~ 1 cup)
• 1/2 tbsp oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp crushed chilli flakes
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper

Instructions

• Add the edamame, cashew nuts, pumpkin seeds, sunflower seeds and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn’t need to add any salt, as the tortilla chips will be salty enough.
• Spread the mixture out on a large baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the nuts are lightly browned. Make sure you stir the mixture regularly to ensure it cooks evenly.
• Allow to cool completely, and store in an air-tight container.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/8 of the recipe.

Roasted edamame is brilliant on salads too – like my ultimate vegetarian Caesar salad: