Trail Mix

• servings: 6 Servings
• active time: 30 mins
• total time: 45 minutes

Ingredients

¾ cup shelled, raw pistachios

¼ cup finely shredded unsweetened coconut

¼ cup large-flake unsweetened coconuts

¾ cups raw walnut halves

¼ heaping teaspoon Madras curry powder

1 teaspoon ground cardamom

¾ teaspoon ground ginger

1½ tablespoons agave nectar

1 large egg white

3 tablespoons roughly chopped crystallized ginger

Pinch of flaky sea salt (optional)

Directions

Preheat the oven to 350°

On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes

Add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes

Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white

Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes

Set the baking sheet on a wire rack to cool completely

Transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt

Serve at room temperature