Toasted Fruit and Nut Mix

A Sweet and Savory Blend of Toasted Pecans, Coconut, and Dried Fruits

The kitchen fills with the scent of warming pecans and coconut, a signal that provisions are being made for the days ahead. This simple mix combines the deep crunch of toasted seeds with the chewy sweetness of dried harvest fruits. It serves as a reliable sustainment during long afternoons in the garden or as a quick morning meal when time is short. The balance of textures creates a satisfying, wholesome blend that keeps well in the pantry for whenever hunger strikes.

Yields: 4 servings | Prep Time: 5 minutes | Cook Time: 7 minutes | Temperature: 350°F

Ingredients

• 2/3 cup pecan halves
• 1/2 cup flaked coconut
• 1/3 cup sunflower kernels
• 1 cup pitted prunes
• 1 cup dried apricots
• 1/2 cup banana chips

Instructions

1. Arrange: Combine the pecan halves, flaked coconut, and sunflower kernels in a shallow baking pan. Spread them out to ensure even heat distribution.
2. Bake: Bake at 350°F for 5 to 7 minutes. Stir the mixture twice during this time to ensure the coconut toasts to a golden brown without burning.
3. Cool: Remove the pan from the oven and allow the nut and seed mixture to cool completely in the pan.
4. Combine: Once the toasted ingredients have cooled, stir in the pitted prunes, dried apricots, and banana chips.
5. Store: Transfer the mix to an airtight container to maintain freshness.

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Toasted Fruit and Nut Mix

A wholesome and energy-boosting snack mix featuring toasted pecans, coconut flakes, and sunflower seeds combined with sweet dried apricots, prunes, and banana chips.

Cooking Method: Baking Cuisine: American Courses: Snacks

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Prep Time 5 mins Cook Time 7 mins Total Time 12 mins Cooking Temp: 350  F Servings: 4 Dietary:

D Dairy-Free G Gluten-Free G Grain-Free V Vegan V Vegetarian

Ingredients

Servings

• ²⁄₃ cup pecan halves
• ¹⁄₂ cup flaked coconut
• ¹⁄₃ cup sunflower kernels
• 1 cup pitted prunes
• 1 cup dried apricots
• ¹⁄₂ cup banana chips

Instructions

Arrange:

1. Combine the pecan halves, flaked coconut, and sunflower kernels in a shallow baking pan.
2. Spread them out to ensure even heat distribution.

Bake:

1. Bake at 350°F for 5 to 7 minutes.
2. Stir the mixture twice during this time to ensure the coconut toasts to a golden brown without burning.

Cool:

1. Remove the pan from the oven and allow the nut and seed mixture to cool completely in the pan.

Combine:

1. Once the toasted ingredients have cooled, stir in the pitted prunes, dried apricots, and banana chips.

Store:

1. Transfer the mix to an airtight container to maintain freshness.

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