Pizza Trail Mix
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Admittedly, hiking up the side of a mountain isn’t for everyone…unless you bribe them with this recipe for pizza trail mix, from Brittany Mullins’s new cookbook, Mostly Veggies. It’s everything it sounds like: mixed nuts dusted in a savory blend of Italian seasonings and sun-dried tomatoes, ready and waiting to improve your snack time.
“Snack mixes are one of my favorite things to make (and eat),” she writes, “and I love to come up with fun flavor combos like this savory mix of roasted nuts, which tastes like pizza. Most trail mixes are packed with dried fruit and tend to have a lot of sugar, but this one has only 3 grams per serving. It’s the ultimate snack mix for lunch, hikes and road trips.”
Excerpted from Mostly Veggies by Brittany Mullins. Copyright © 2023 by Brittany Mullins. Photography by Kristin Teig. Used with permission by Voracious, an imprint of Little, Brown and Company.
1 cup raw cashews
½ cup raw almonds
¼ cup raw walnuts
2 teaspoons olive oil
1 tablespoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon fine sea salt
⅓ cup dry-packed sun-dried tomatoes, cut into bite-size pieces
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the nuts with the oil, nutritional yeast, garlic powder, onion powder, oregano, thyme, basil and salt. Spread the nut mixture out on the prepared baking sheet.
3. Bake until the nuts are are golden brown and fragrant, 10 to 12 minutes, tossing every 5 minutes. Remove from the oven, toss, then set aside to cool.
4. Stir in the sun-dried tomato pieces.
Note: The trail mix can be stored in the pantry for up to 1 week.