Spiced Pistachio & Dried Fruit Trail Mix
10min
15min
1
264
Chef's Note
For maximum flavor development, toast the pistachios a day ahead and store in an airtight container. The aromatic spices will continue to infuse the nuts, creating a more complex flavor profile. You can also customize the spice blend based on your preference—try adding a pinch of nutmeg or allspice for variation.
Tags
Ingredients
1/4 cup shelled pistachios
2 tablespoons whey protein isolate, unflavored
2 tablespoons dried cranberries (unsweetened)
2 tablespoons dried apricots, diced
1 tablespoon dried apple, diced
1 large egg white
1 teaspoon honey
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon sea salt
Instructions
- 1
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk 1 egg white until frothy but not stiff.
- 3
Add 1 teaspoon honey, 1/4 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/8 teaspoon cardamom, 1/8 teaspoon ginger, and 1/8 teaspoon sea salt to the egg white. Whisk until well combined.
- 4
Fold in 1/4 cup pistachios, coating them evenly with the spiced egg white mixture.
- 5
Spread the coated pistachios in a single layer on the prepared baking sheet.
- 6
Bake for 12-15 minutes, stirring halfway through, until the nuts are fragrant and lightly toasted.
- 7
While the pistachios are baking, combine 2 tablespoons whey protein isolate with 2 tablespoons dried cranberries, 2 tablespoons diced dried apricots, and 1 tablespoon diced dried apple in a bowl.
- 8
Once the pistachios are done, allow them to cool completely (about 10 minutes).
- 9
Add the cooled spiced pistachios to the dried fruit and protein powder mixture, tossing gently to combine.
- 10
Store in an airtight container until ready to eat.
Nutrition Information (per serving)
264
17g
30g
9g
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