This Sour Patched Trail Mix recipe is full of flavor, including a (totally natural!) sweet & sour kick. It’s addictive.
Article Courtesy: Mary Fran Wiley
Life has been missing a little bit of its sparkle lately. Things that used to make me happy are just sort of there. My hands don’t want to knit anymore. My lips have been having a hard time remembering how to smile. My heart has started to feel a little heavier. I think I might have a case of the mean reds.
“The blues are because you’re getting fat, and maybe it’s been raining too long. You’re just sad, that’s all. The mean reds are horrible. Suddenly you’re afraid, and you don’t know what you’re afraid of. Do you ever get that feeling?” – Holly Golightly
Yes, Holly, I do. And I needed some cheering up, so I thought putting sunshine in a jar might help.
Today’s gluten-free trail mix is just that. Sunshine and childhood all bottled up. Dried pineapple is intensely sweet and chewy. The coconut flakes are just crunchy enough. But the real star of this mix is the goldenberry. Also called the Cape Gooseberry or the Inca Berry, they are native to South America. They are both sweet and tart, just like some of my favorite candies – without all the chemical junk. They are supposedly full of bioflavonoids, vitamin A, betacarotene and anti-oxidants. They even contain a bit of protein. (The internets call them a superfruit. I call them candy.)
The star of this mix is the goldenberry. If you can’t get your hands on those, dried sour cherries would work in their place.
SOUR PATCHED TRAIL MIX
- 100 grams dried pineapple roughly chopped (volume wise, this was just about a cup)
- 100 grams dried goldenberries volume wise, this was also about a cup
- 30 grams dried unsweetened coconut flakes (this was about a quarter cup or a small handfull.
- Weigh out ingredients and stir to combine.