Between breakfast and lunch, I SNACK! I wrote that in all caps because I really mean it when I snack. If I don’t snack before 11 AM, despite having just eaten breakfast at 8 AM, my stomach starts growling and I get cranky (just ask my co-workers). You know those “you’re not you when your hungry” Snickers commercials? Guilty. That’s me at 11 AM in a nutshell. Help!
So this Rosemary and Cayenne Coconut Chip trail mix is the perfect snack to hold me over that after-breakfast-before-lunch time. I love that it is just a tad spicy because 1) spicy foods help curb appetites and 2) spicy foods always cause me to drink more water. That’s exactly what I need at 11 AM – a reminder to rehydrate and a bit of something to hold off that hunger until lunch time.
I also threw in some nuts with the coconut chips to turn it into a trail mix because nuts are packed with heart-healthy fats, protein and vitamins. Nuts also are one of those secret foods that help you feel fuller for a longer period of time. Just a small handful of this trail mix and I’m back to myself. Anyone else have the 11 AM snack attacks?
The coconut chips add a little sweetness to this mix, and beware, the dried blueberries (not raisins, as my husband thought!) become little spice bombs. The toasting process gives the dried blueberries a nice crunch on the outside, but it also means the cayenne gets absorbed into the flesh. The rosemary also adds a little savoury peppery and piney aromatic to it all.
This simple combination is quick to make and a great mid-morning snack, but I first had a similar mix at a friend’s house as an appetizer before a dinner party. So just in case you don’t have the 11 AM snack attacks, this Rosemary and Cayenne Coconut Chip trail mix is also perfect as an afternoon snack, pre-gym snack, or even to serve with some wine or beer into the evening. I’ve even tossed it on a salad, and it is delicious then as well! Thanks Kuben for introducing me to these! Go go and snack snack away :)
- 2 cups coconut chips (unsalted)
- 2 cups unsalted mixed nuts (I used a combination of almonds, walnuts, pecans and cashews)
- ½ cups dried blueberries
- 1 sprig of rosemary, leaves roughly pulled off
- 1 teaspoon cayenne
- ½ teaspoon salt
- 3 tablespoons light flavored oil (I used a cold-pressed rapeseed oil)
- Preheat oven to 350°F / 175°C.
- In a medium bowl, combine all the ingredients together.
- Spread everything out on a lined baking tray.
- Toast in the oven for 15-20 minutes, until the coconut chips start browning. About halfway through, gently use a spatula and give everything a mix.
- Allow to cool before snacking. Store in an airtight container.
Love to pin? Here you go!