1/2 cup popped sorghum grain
1If you do not have popped sorghum grain, or have not done so before, you can follow the directions as written in this blog post. Toasting the coconut will take about 2 minutes at the toast setting in a standard toaster oven, but it will depend on your own machine. Optionally toast the nuts, which will take about 4-5 minutes at the toast setting.
2Add the sorghum, coconut, cashews, and walnuts to a mixing bowl and combine.
3Add about 1-1.5 tsp of the spice blend, and combine again. See notes for variations.
- This recipe does not use oil to stick the spices onto the trail mix, so if you store the mixture for later use some of the spices may fall off. You can use a tiny bit of oil (1/4 tsp or so) in the bowl and vigorously mix. Alternatively, just combine without oil and give the blend a quick mix before eating.
- This mix is also excellent as a savory porridge topper or salad topping. It is recommended to use sparingly due to the fat content of the nuts. If you use this as a topper, you may want to chop the nuts into small pieces if they are whole.
- This recipe uses flaked coconut, a large size piece, as opposed to shredded coconut. I am using this exact product for this recipe.
- The spice blend can be used for roasting vegetables, or within salad dressings, so you may want to make extra and save the leftovers.
- For additional photos and other trail mix spice blends, see this post on our blog.