Trail mix sounds simple enough, but finding a grab-and-go snack that skips grains, nuts, seeds, and nightshades — all at once — is genuinely tricky. This version leans on toasted coconut flakes and chopped tiger nuts for that satisfying crunch, with dried apple pieces and unsweetened cranberries adding natural sweetness that feels indulgent without any of the usual off-limits ingredients. A quick toss in melted coconut oil, honey, Ceylon cinnamon, and a whisper of ginger before a short oven bake brings everything together into something that smells absolutely incredible. The low-and-slow roast at 325°F lets the coconut flakes turn golden and crisp without burning, so you get deep, toasty flavor in under ten minutes. Once cooled, the whole batch comes together in one bowl — no complicated steps, no specialty equipment. It makes six servings and keeps in an airtight container for up to a week, which means you can prep it on Sunday and snack confidently all week long. Whether you're packing it for a hike or just need something to reach for between meals, this mix genuinely delivers.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the coconut flakes and tiger nuts. Drizzle with the melted coconut oil and honey, then sprinkle with the Ceylon cinnamon, ground ginger, and sea salt. Toss until everything is evenly coated.
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