Trail Mix with Ginger, Nuts and Coconut

A nutrient-packed trail mix, no trail required
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Trail mix was traditionally concocted to replenish hikers, bikers and campers on the move, but our Test Kitchen has come up with a version you'll be perfectly happy to snack on sitting still. Using nutrient-rich ingredients like raw pistachios, unsweetened coconut, crystallized ginger and walnuts, the mix is fragrantly spiced with Madras curry powder, cardamom and ginger. If it inspires you to get up and go, more power to you--but don't be surprised if you can't tear yourself away from the snack.

Trail Mix with Ginger, Nuts and Coconut

Recipe from the Tasting Table Test Kitchen

Yield: 3 cups (12 servings)

Cook Time: 16 minutes


¾ cup shelled, raw pistachios

¼ cup finely shredded unsweetened coconut

¼ cup large-flake unsweetened coconut

¾ cups raw walnut halves

¼ heaping teaspoon Madras curry powder

1 teaspoon ground cardamom

¾ teaspoon ground ginger

1½ tablespoons agave nectar

1 large egg white

3 tablespoons roughly chopped crystallized ginger

Pinch of flaky sea salt (optional)


1. Preheat the oven to 350°. On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes. To the baking sheet, add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes. Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white.

2. Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes. Set the baking sheet on a wire rack to cool completely. When it has cooled, transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt (if using). Serve at room temperature. Calories per Serving: 130; Sodium: 10mg; Total Carbohydrate: 9g; Fiber: 2g; Fat: 10g

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