Lactose Free Pineapple Lime Trail Mix
Tropical, tangy, and just a little addictive, this trail mix hits every note you want from a snack — crunchy, sweet, salty, and bright. Almonds, walnuts, and pumpkin seeds get tossed in a maple-coconut oil glaze spiked with fresh lime juice and zest, then roasted until golden and fragrant. Chewy bits of dried pineapple fold in after baking, adding a burst of tropical sweetness that plays perfectly against the toasted nuts. A pinch of cayenne is optional, but if you like a little heat creeping in at the end, don't skip it. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed — it just works as written. The whole thing comes together on one baking sheet, crisps up beautifully as it cools, and stores well in an airtight container for easy snacking all week long.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds
- 1 cup raw walnut halves
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened dried pineapple, cut into ½-inch pieces
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the almonds, walnuts, and pumpkin seeds in a single layer on a large baking sheet.
- 2
In a large mixing bowl, whisk together the maple syrup, melted coconut oil, lime juice, lime zest, salt, and cayenne, if using.
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