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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  • 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



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


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


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


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


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.


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


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

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