(recipe from the cookbook 5 Ingredient Fix by Claire Robinson)
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 Tbsp. pure Grade B maple syrup
Coarse salt, to taste
1 cup dried cherries or cranberries
Preheat oven to 300F.
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds with the syrup until evenly coated. Spread the nuts and seeds out in an even, single layer on the lined baking sheets and season with salt. Bake them, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts and seeds completely on the sheet tray, then add the cherries and toss to combine.
Store the cooled trail mix in an airtight container at room temperature for up to two weeks.
(Tasty, grain-free version of granola. I used apple juice-sweetened cranberries, which were a nice alternative to the super sugary versions of most dried fruits. I ate this alone, and as a topping to various chia pudding breakfast concoctions. It has a perfect sweet/salty flavor mix.)
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