Nutty Cranberry Apricot Trail Mix Clusters (raw, vegan, GF)
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This recipe works great as a snack as well as a cereal. Once dried, crumble the clusters into a bowl along with your favorite milk and you have one hearty, filling, and nutritious cereal! This past Fall I found that I really enjoyed the combination of allspice, cinnamon and black pepper. There is a certain depth to it that really makes a recipe, what’s the word I am looking for… grounded? earthy? savory? With those flavors rolling around, mixing it up with the sweetness of the dried fruits, well I just find it a wonderful balance that makes your taste buds come alive.
This recipe is hearty, filling, comforting, crunchy but chewy. I love the complexity of it. I developed this treat for my dad who is a long haul truck driver. He needs foods that can keep in the semi, and don’t require much fuss. It also needs to sustain him and I want it to nourish his body. Mission accomplished! I can picture him already, bouncing down the highway, a bag of these in his lap, munching away and, knowing him, savoring each little morsel. It is such a joy to prepare foods for loved ones.
Ingredients: yields 7 cups batter
- 1 cup raw almonds, soaked
- 1 cup raw pecans, soaked
- 3/4 cup raw walnuts, soaked
- 1 Tbsp raw cacao powder
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp fresh cracked black pepper
- 1/2 tsp sea salt
- 2 cups rolled, gluten-free oats, soaked & dehydrated
- 1 cup coconut flakes, unsweetened
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, diced
- 1 cup mission figs, dried and diced
- 1/2 cup raw agave or raw honey
Hand Mix In:
- 1 cup raw pumpkin seeds or sunflower seeds, soaked
- In a medium-sized bowl add the dried cranberries, apricots, and figs enough hot water to cover so they can rehydrate a bit. Set aside
- Place the almonds, pecans, and walnuts into the food processor, fitted with the “S” blade, and chop to a medium size. We want crunch so don’t go to small.
- Add the cacao, cinnamon, allspice, black pepper, salt, oats and coconut flakes. Pulse together. Pour into a large bowl.
- Drain the soaking dried fruit and place the fruit into the food processor. Add the agave and pulse together several times. Break down the fruit but don’t over process making a puree out of it. Pour this mixture into the large bowl with the dry ingredients. Add the raw pumpkin seeds as well. With your hands, massage everything together.
- Drop the batter onto the reflex sheet that comes with the dehydrator and dehydrate at 145 degrees 1 hours hour, reduce the temp to 105 degrees for an additional 6 hours or until desired dryness is achieved.
- Store in a sealed container.