In this holiday season it is nice to have a variety of things to take with you on day trips and vacation. It is always good to have some food (and enough water!) with you, you never know what will happen, even if you expect to be able to go to a shop or something.
This year I wanted something else than the standard stuff, and had a go with making trail mix. Trail mix is quite uncommon in the Netherlands, but it has some overlap with the Dutch studentenhaver (students oats). It is a mix of grains, dried fruits, nuts and sometimes chocolate. It is light-weight, calorie-dense, tasty and easy to store, so it is ideal to take with you on hikes… hence the name trail mix.
Usually trail mix uses sweet and salty things mixed together, but I don’t like that, so I made separate sweet and salty mixes. My sweet mix contained the following: marshmallows, m&m’s, honey loops, tutti frutti (mixed dried fruit) and raisins & nuts covered in chocolate & yoghurt. My salty mix contained the following: dry roasted nut mix (peanut, almond, cashew), pepitas, salty pretzel/cracker mix and roasted chickpeas.
Another thing I wanted to add to the sweet mix were coconut-oat balls. In the end I adapted a flapjack recipe, baked it as a whole and then broke it in pieces. It became very, very delicious, coconutty and caramelly… but a slight bit greasy and very sticky. So I decided to keep them apart, to prevent the whole thing getting a sticky, greasy mess. I think they are a bit greasy because the original recipe only used oats and I swapped half for dessicated coconut, which of course also contains quite some fat. So the next time I will try it with less fat. It is a very delicious snack (high energy but not to healthy), which I will certainly make again.
20g coconut oil
85g brown sugar
1 tbsp honey
1 tbsp stroop (golden syrup or treacle)
75g dessicated coconut
Line a baking tin. Preheat oven at 180C.
Melt together the butter, coconut oil, brown sugar, honey and stroop on low heat. Mix in the coconut and oats, make sure that it is mixed well. Dump in the baking tin and flatten to 0.5 cm. Bake for 15-20 min, or until golden. Leave to cool completely before cutting/breaking into pieces.