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Life-changing nut, pepita and coconut trail mix

Each nut and seed has a different flavor profile, says New York-based chef Lauren Gerrie. She'll make a big batch (ok, several big batches) to feed Marc Jacobs's design team to get them through long nights during Fashion Week.

Almonds

  • 1 lb roasted unsalted almonds
  • 2 Tbsp coconut oil
  • 2 Tbsp tamari or liquid aminos
  • 1 tsp freshly ground pepper

Pecans

  • 1 lb pecans
  • 1 Tbsp sesame oil
  • 3 Tbsp maple syrup
  • 2 Tbsp chia seeds
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp salt

Pepitas

  • ½ lb pumpkin seeds
  • 2 Tbsp nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp honey
  • 1 tsp cumin

Extras

  • 2-2 oz bags Go Raw Tangy Lime Coconut Crisps
  • 1 cup goji berries

Directions

1.
Heat oven to 350˚.
2.
In a large bowl, toss together almonds, 2 tsp coconut oil, tamari and pepper and transfer to one of three parchment-lined baking sheet. Repeat with pecans, sesame oil, maple syrup, chia seeds, chili powder, cinnamon and salt; finally, repeat with pumpkin seeds, nutritional yeast, 1 Tbsp coconut oil, honey and cumin. 
3.

Bake nut mixtures until hard and fragrant, 10 minutes. After mixtures are fully cool, in a large bowl toss nut mixtures with coconut and goji berries. Store in an airtight container or zipper storage bag. 

Crunchy boosters

Accessorize your meals with these nutritious, textural toppings.

Food