Asian Snack Mix
makes about 6 cups
Homemade Chex Mix is a holiday tradition from when I was a kid. Every year my mom still makes a big batch, and we all go a little too crazy for it. Here is my slightly "cleaned" up version of the traditional that relies on Asian flavors like tamari and wasabi to give it interest. I used ghee (Indian clarified butter) for my version, but you could certainly use regular, high-quality butter or substitute coconut oil (I'd go with refined here as not to give the mix a super coconut-y taste). Feel free to play around with what's in your mix (use more sprouted nuts and seeds, skip the cereal, etc), as long as you keep the ratio of dry ingredients to wet the same.
1 cup dry-roasted, unsalted peanuts
1 cup raw cashews
1/2 cup wasabi peas
2 cups whole grain or rice cereal
1 cup sprouted pepitas
4 tablespoons ghee or refined coconut oil
1 tablespoon maple syrup
1 tablespoon tamari
1 teaspoon vegan worcestershire sauce (like Amy's)
1/2 teaspoon granulated garlic
pinch of red chile flake
sea salt to taste
1. In a large bowl, combine peanuts, cashews, wasabi peas, cereal and pepitas.
2. In a small pot, heat ghee or coconut oil and stir in maple syrup, tamari, worcestershire sauce, granulated garlic and red chile flake. Add to the bowl and stir to combine evenly.
3. On a parchment-lined sheet tray, bake at 250 for 45 minutes, stirring occasionally. Remove and let cool. Store in an airtight container at room temperature.