Maple Meringue Trail Mix

Serves 10
by Tenina Holder

A little bit naughty, a lot addictive. I suggest making a double batch as you will romp through the first batch in no time and wish you had. (Just a heads up!) This recipe is perfect for hiking, camping, snacking, tv/movie watching, breakfast on a bad day and after dinner snacking any day. I love it with yoghurt and fresh berries as a breakfast parfait. Kind of a granola on crack!!

It first appeared in the Portable Lunches ebook that is only available to the Insider Club. If you are not a member yet, this is a perfect reason as to why you should be. This recipe and so many more like it are all yours for the picking. Consider this a gift!! (Now go join!! STAT!)

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Need

  • 2 egg whites
  • 30 g pure maple syrup
  • 2 tsp Vanilla - Bean Paste BUY
  • 3 tsp Pink Salt Flakes BUY
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp cayenne pepper (optional)
  • 300 g nuts, seeds of choice
  • 50 g
  • 50 g quinoa flakes or rolled oats
  • 300-350 g dried fruit of choice

Do

1  

Preheat oven to 140°C and ine a large baking tray with paper. Set aside.

2  

Place egg whites into TM bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.

3  

Add maple syrup and vanilla through hole in lid as you whip for a further 2 min/50°C/Butterfly/speed 3.

4  

Add all remaining ingredients except the dried fruit and mix 12 sec/Interval.

5  

Spread this mixture out onto the prepared tray and bake 1 hour. Part way through, remove tray from oven to break the mixture into pieces, return to the oven.

6  

Leave in turned off oven for around 20 minutes longer. Cool.

7  

Mix in the dried fruit and store in an airtight container.

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