Low fodmap trail mix
I take homemade trail mix on my hiking adventures and long trail runs. As I start planning for the Cape 2 Cape next year, I’ve started playing around with my trail mix recipe. But then came a twist! I had some leftover chickpeas from making a roast veg and chickpea salad (a can is 425g but the recommended low fodmap serving size is 40g) and that’s how I ended up with this recipe - chickpea, berries and dark choc trail mix.
Ingredients (3-4 nibble serves):
100g chickpeas
1 tsp maple syrup
Pinch paprika
Pinch salt
30g Pepitas
40g Almonds
1 tsp maple syrup
20g dark choc chips
10g goji berries
10g cranberries
Method:
Preheat oven for 200C.
Wash, drain and pat dry chickpeas. Toss with maple, paprika & salt before spooning onto a lined oven trays.
Cook in a hot oven for 10 mins.
Stir through pepitas and almonds along with a small drizzle, less than a teaspoon, of maple and cook for another 10 mins. Allow to cool.
Once cool, stir in dark choc chips, goji berries and cranberries.
Store in an airtight container.
Note to runners/hikers - dried cranberries can get stuck in your teeth which can serve as a very good distraction if you’re running/hiking long distances. But can be super annoying if you’re sensitive to this.