I’ve always found the concept of ‘trail mix’ rather intriguing and tempting. It’s not something you come across often in the UK but I’ve read about it so many times that I really wanted to recreate a friendly version for the family to enjoy. The concept is a pick and mix type snack to delve into a long walk or day out.
Trail mix is usually a mix of cereal, dried fruit, often nuts and sometimes chocolate, all combining to make it a nice portable energy giver on long hikes. It sounds yummy but certainly not ideal for us with all those nuts. The photos I’ve seen often contain Smarties, and whilst some dairy-free versions do exist they have never been completely trace-free therefore not safe enough for us. But colourful chocolates make such a cheery addition to the dry mix that they needed representation so I’ve replaced them with homemade ‘Jazzies’ (chocolate drops coated in colourful sprinkles) and they generally do make the mix look a lot more tempting and fun. Rather than using dried cereal I’ve added salty pretzels to balance out the sweetness of the chocolate and dried fruit. I’ve also added mini spiced cookies even more variety and added energy, and well, they look rather cute too.
For some reason, dried fruits are unpopular in this household; I don’t really know why as I really like them but the girls will avoid them at all costs. So this recipe included freeze-dried berries to please the troops, but raisins, dried mango or any other dried fruit would work just as well.
Mini Spiced Cookies
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
1/2 cup dairy-free margarine
1/4 cup caster sugar
1 tbsp soft brown sugar
1/2 tsp vanilla essence
1 tsp cinnamon
1/4-1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp bicarbonate of soda
1 1/2 cups plain flour
1 tbsp oat milk
- Cream together the dairy-free spread, caster sugar and brown sugar until light and fluffy. Stir in the vanilla.
- Sift in the cinnamon, ginger, salt, bicarb and plain flour and mix to a soft dough, adding the oat milk to make the mixing easier. Wrap in cling film and rest in the fridge for half an hour.
- Heat the oven to 180 degrees centigrade/ gas mark 4 and line a cookie sheet with parchment
- Remove the dough from the fridge and roll out. Cut out cute little shapes and place on the lined baking tray and cook for 6 minutes. Cool on a wire rack
These are simply melted dairy-free chocolate with hundreds and thousands sprinkled on top! Nothing could be much easier 🙂