Maple Meringue Trail Mix

by

Tenina Holder

POSTED February 25, 2020 (LAST UPDATED October 11, 2021)

Serves

10

Total Time

1hrs 30mins

Calories

44

This recipe is perfect for hiking, camping, snacking, tv/movie watching, breakfast on a bad day and after dinner snacking any day. I love it with yoghurt and fresh berries as a breakfast parfait. Kind of a gran...

recipe-image

    INGREDIENTS


  • Egg white icon
    Egg white

    2 (about 60 g)

  • Maple syrup icon
    Maple syrup

    30 g (about 1 ⅜ tablespoons)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Sea salt icon
    Sea salt

    1 tablespoon (about 20 g)

  • Ground cardamom icon
    Ground cardamom

    1 teaspoon (about 2 g)

  • Ground cinnamon icon
    Ground cinnamon

    2 teaspoons (about 5 g)

  • Cayenne pepper icon
    Cayenne pepper

    1 teaspoon (about 2 g)

  • Shredded coconut icon
    Shredded coconut

    10 g (about 1 ⅝ tablespoons)

  • Rolled oats icon
    Rolled oats

    50 g (about ¼ cup)

  • Dried cranberries icon
    Dried cranberries

    300 g (about 2 ¾ cups)

    METHOD


  • 1. Pre-heat oven - 140°C
  • 2. Line a clean baking sheet with parchment paper then set aside
  • 3. Add egg white to the TM5 bowl
  • 4. Whisk - approx 5 min, 37°C, speed 3
  • 5. Then add maple syrup and vanilla bean paste to the TM5 bowl
  • 6. Whisk - approx 2 min, 50°C, speed 3
  • 7. Then add sea salt, ground cardamom, ground cinnamon, ground cinnamon, cayenne pepper, shredded coconut and rolled oats to the TM5 bowl
  • 8. Mix - approx 12 sec, dough
  • 9. Transfer content of TM5 bowl to baking sheet
  • 10. Spread evenly
  • 11. Bake - 30 min, 140°C
  • 12. Remove tray from oven to break the mixture into pieces
  • 13. Bake - 30 min, 140°C
  • 14. Leave in turned off oven for around 20 minutes longer
  • 15. Mix in dried cranberries to the baking sheet
  • 16. Store in plastic container

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