Pumpkin Seed Dried Cherry Trail Mix Recipes

PUMPKIN SEED DRIED CHERRY TRAIL MIX

Steps:

• Line two baking sheets with parchment paper or silicone baking mats.
• In large bowl, toss pumpkin seeds, almonds, and sunflower seeds with syrup til evenly coated. Spread nuts and seeds out in even, single layer on lined baking sheets. Season with salt.
• . Bake, stirring several times with spatula or wooden spoon, til just golden, about 20 minutes. Cool nuts and seeds completely on sheet tray, then add cherries and toss to mix. Store the cooled trail mix in airtight container at room temperature for up to two weeks.

PUMPKIN-SEED DRIED CHERRY TRAIL MIX

Steps:

• Toss the pepitas, almonds/cashews, sunflower seeds, and maple syrup.
• Spread on a baking sheet lined with parchment.
• Sprinkle cayenne pepper and garlic salt on top, evenly.
• Bake at 300 degrees for 30-40 minutes, stirring twice. Mixture should be golden.
• Remove from oven and let rest 3 minutes, then stir, breaking up the large clumps (otherwise it gets gooey and stuck to the parchment).
• After the mixture has cooled, stir in the dried fruit.

PUMPKIN SEED DRIED CHERRY TRAIL MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
• Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

PUMPKIN WAFFLES WITH TRAIL-MIX TOPPING

Steps:

• Prep the pumpkin: Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside.
• Roast the pumpkin: Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool.
• Puree and strain: Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour.
• Toast the seeds: Meanwhile, reduce the oven temperature to 300 degrees F. Rinse the seeds under cold water and discard the stringy pulp; blot dry. Spread the seeds in a single layer on a rimmed baking sheet and bake about 30 minutes, stirring occasionally (this helps dry them out).
• Make the topping: Transfer 1/2 cup pumpkin seeds to a bowl and add the almonds, sunflower seeds and syrup. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, then toss with the dried cherries.
• Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter.
• Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping.