My family and I are taking it on the road. We're going on a real vacation. A trip where we lay around and swim in a lake and look at stars and play on the beach. We're also going to hike quite a bit.
All these activities are going to take some fuel. Since most energy bar-type foods are not safe for my son, we mixed up our own trail mix that's chock full of our favorite flavors. It's salty-sweet with a little chocolate thrown in for good measure.
(If you're looking for some road trip tips, I wrote about our trip last year here.)
Wondering what we will be listening to on our trip? My favorite music of the summer, Homegrown. You can download it for free! (It's a side project of my husband's and a couple of bandmates.)
I shared this recipe with Wellness Weekend, Slightly Indulgent Tuesday and Allergy Free Wednesdays.
Vegan Trail Mix
1 cup unsweetened coconut flakes
1 cup pepitas (shelled pumpkin seeds)
1/2 cup sweetened, dried cranberries
1/2 cup raisins
1/2 cup allergy-safe chocolate chips
2 cups cereal that's safe for you (We used a wheat-free oat cereal, but rice or corn cereal would work equally well.)
Dash of salt
Preheat oven to 350.
Spread coconut and pepitas in a single layer on a baking sheet.
Bake for 3-5 minutes to lightly toast them.
In a large bowl, combine remaining ingredients.
Add coconut and pepitas when cool.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.