Homemade Trail Mix

📝 Ingredients

• 45 g unsalted roasted peanuts
• 35 g plain whole almonds
• 25 g pumpkin seeds
• 15 g sunflower seeds
• 30 g raisins
• 25 g dried cranberries
• 25 g dark chocolate chips
• 1 pinch fleur de sel

🍴 Utensils

• Kitchen scales
• Large mixing bowl
• Tablespoon
• Kitchen scissors
• 4 small zip-lock bags

📖 Steps

1. Weigh each ingredient on the kitchen scales: accuracy matters here, as the total mix should come to 200 g to make four 50 g bags. Choose unsalted peanuts and almonds so you stay in control of the salt.
2. Tip the peanuts, almonds, pumpkin seeds and sunflower seeds into the large mixing bowl. Taste an almond: if it seems soft or rancid, the packet is too old and would spoil the whole mix.
3. Separate any raisins and cranberries that are stuck together by rubbing them between your fingertips. Snip the biggest cranberries in half with scissors so they're spread more evenly across each bag.
4. Add the dried fruit to the bowl and mix with a spoon for 30 seconds, bringing the bottom up to the top, until the fruit is well dispersed among the nuts and seeds.
5. Add the chocolate chips last, with the pinch of fleur de sel, and mix gently. Adding them at the end stops them getting crushed as you mix and all sinking to the bottom of the bowl.
6. Place an open bag on the scales, reset to zero and spoon in 50 g of the mix, scraping the bottom of the bowl well, where the seeds and chips hide. Repeat for the other three bags.
7. Squeeze the air out of each bag before sealing it. Store for up to 3 weeks in a cool cupboard, away from the oven and sunlight: above 25 °C, the chocolate melts and sticks the fruit together.
8. Eat one bag 30 to 60 minutes before training or during a long hike, with a large glass of water. The mix travels very well in a gym bag, as long as it stays out of the sun.