Perfect Homemade Snacks to Take Hiking

Curry + Sriracha Roasted Chickpeas

Ingredients

2 cups cooked garbanzo beans (chickpeas/channa), or 1 can (15oz), drained, rinsed and patted dry

1 heaping teaspoon sesame, coconut or olive oil

1 heaping teaspoon sriracha

1 heaping teaspoon curry powder

dash or two garlic powder

mineral salt, to taste

Preheat oven to 400 degrees.

Place ingredients in a medium size bowl and combine well to coat. Place in a single layer on a roasting pan or rimmed cookie sheet. Bake for about 40-45 minutes mixing them around every 15 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them in the last 10-15 minutes as some may burn.

Fruit and Nut Trail Mix

Ingredients

1/4 cup raw almonds

1/4 cup raw cashews

1/4 cup raw walnut halves

Sea salt or kosher salt

1/4 cup golden raisins

1/4 cup dried cranberries

1/4 cup dried apricots

1/4 cup banana chips

Preheat the oven to 350°. Toss the nuts with a pinch of salt and spread on a baking sheet. Toast for 10 minutes until golden, stirring halfway through. Let the nuts cool completely. Mix the nuts with the dried fruits.

Double Chocolate Granola

Ingredients

3 cups rolled oats

½ cup pumpkin seeds

3 Tbsp hemp hearts

2 Tbsp chia seeds

½ cup sunflower seeds

1 cup chopped almonds

3 Tbsp cocoa powder

½ cup honey

¼ c coconut oil (measured when solid)

1 cup chocolate chips

Preheat oven to 300 degrees and line a baking sheet with parchment paper.

In a large bowl, combine the first six ingredients.

In a separate microwave-safe bowl, combine the honey and coconut oil and microwave 30-45 seconds.

Stir in cocoa powder and mix well.

Pour over oat mixture and stir until well coated.

Pour granola onto lined baking sheet and bake for 30 minutes, stirring every 10.

Remove from oven and let cool.

Mix in the chocolate chips when almost cool if you want them to melt a bit, or wait until completely cooled before adding them.