ULURU TRAIL MIX
This is hardly a recipe, but it is gluten-free and delicious, and the ingredients are readily available. And of course you can add some of your own favourite bits.
We recently trail-tested this mix on nine friends during a trip to Central Australia.
They liked it a lot.
Caren
ULURU TRAIL MIX
Makes approximately 800gm
100 gm raw pistachio kernels
50 gm raw pepitas
100 gm crystallised ginger
200 gm dry roasted almonds
100 gm dried sour cherries
50 gm currants
100 gm dark couverture bits
100 gm chocolate-coated pepitas
Over medium heat in a frying pan toast the pistachios until just beginning to colour. Set aside to cool. Repeat with the pepitas. Roughly chop the pistachios when they are cool enough to handle.
Finely chop the ginger pieces.
Combine the ingredients and try not to eat all in one day. Store in a large, sealed jar in a cool pantry.
TIPS:
For quality and freshness we buy the nuts and dried sour cherries from the Nut Shop in the Strand Arcade, Sydney or their warehouse outlet in Waterloo.
Try The Source for chocolate-coated pepitas.