This lightly spiced Paleo snack will keep for up to a week after you make it, so it's a great grab-and-go snack. Plus, it's a tasty break from Paleo snack mixes that are mostly made up of nuts!

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a small bowl toss together coconut and curry powder to coat. Spread evenly on a baking sheet. Bake 4 to 6 minutes or until coconut is lightly toasted; cool.

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  • In a medium bowl combine curried coconut, banana chips, apricots, raisins, cherries, and macadamia nuts. Store in an airtight container up to 1 week.

Nutrition Facts

159 calories; fat 9g; saturated fat 5g; carbohydrates 20g; mono fat 3g; insoluble fiber 3g; sugars 14g; protein 1g; vitamin a 385.8IU; vitamin c 2.1mg; thiamin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 3mcg; sodium 5mg; potassium 195mg; calcium 18mg; iron 0.8mg.
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