Cocoa GORP
This spruced up, addictive version of the iconic “good old raisins and peanuts” has an abundance of healthy fats and antioxidants. Almonds, hazelnuts, and pistachios would be another winning nut mix.
1 large free-range egg white
2 Tbsp (30 mL) cocoa powder
2 Tbsp (30 mL) turbinado or palm sugar, or sucanat
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/4 tsp (1 mL) sea or kosher salt
3/4 cup (180 mL) unsalted raw shelled peanuts
3/4 cup (180 mL) unsalted raw cashews
3/4 cup (180 mL) pecan halves
1/2 cup (125 mL) dried cherries
1/2 cup (125 mL) dried currants or raisins
At home
Preheat oven to 325 F (160 C). Line cookie sheet with parchment paper.
In large bowl, whisk egg white until light and foamy, about 30 seconds. Whisk in cocoa, sugar, vanilla, cinnamon, cloves, and salt until smooth. Stir in nuts until evenly coated.
Spoon mixture onto cookie sheet in a single layer. Bake for 7 minutes, then stir nuts.
Bake for another 5 minutes, being careful not to burn the nuts. Let nuts cool and place them in reusable container along with cherries and currants.
Serves 10.
Each serving contains: 257 calories; 6 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 26 g carbohydrates; 3 g fibre; 67 mg sodium
Source: "Get Fired Up", alive #346, August 2011
Cocoa GORP
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
