TRAIL MIX STIX
These lightly smoked snacks reduce your food cravings as they energize you through the woods, across the lake, and up the mountain. They combine hazelnuts, pistachios, pumpkin seeds, chia and buckwheat bits for a crunchy fix of protein, antioxidants, and heart-healthy fats. And they contain just a trace of sweetness.
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- Makes 32-36 stix (depending on the thickness)
- 1/2 cup (70 grams/2.5 ounces) smoked hazelnuts
- 3 tablespoons (30 grams/1 ounce) shelled pistachios
- 2 tablespoons pumpkin seeds/pepitas
- 1 tablespoon chia seeds
- 1 tablespoon buckwheat groats
- OR 2 tablespoons Qi’a Superfood
- 1 1/4 cup (160 grams/5.6 ounces) unbleached all-purpose flour
- 1/2 cup plus 1 1/2 tablespoons (113 grams/4 ounces) sugar
- 6 tablespoon (3 ounces) cold unsalted butter
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 2 tablespoon water
- Smoke hazelnuts (See How to Smoke Hazelnuts)
- Pulse the hazelnuts and pistachios, flour, sugar, salt in a food processor just until the nuts are coarsely chopped.
- Measure the butter and set aside.
- Ready the water and vanilla in a small bowl and set aside.
- Measure and combine the chia seeds, buckwheat groats or Qi’a Superfood and set aside.
DIRECTIONS FOR MAKING THE COOKIE DOUGH
- Add the cold butter to the flour/nut mixture and pulse until it looks like coarse crumbs.
- Add the vanilla and water and pulse just until the mixture resembles damp crumbs---it should not be a smooth mass—but it should hold together when pressed.
- Pour the mixture onto a clean counter.
- If the dough isn’t holding together, wet your hands and knead the dough. Continue in this manner just until it holds together.
- Pour the pumpkin seeds, chia seeds and buckwheat groats over the dough and gently knead the seeds into the dough.
- Shape the dough into a rectangle about 4 to 5 inches by 9 to 10 inches. Press it firm and compact, squaring up the edges, about 1/2 inch thick.
- Wrap tightly with plastic wrap.
- Refrigerate for 2 hours until firm or overnight.
BAKING THE COOKIES
- Preheat the oven to 350F. Position racks in the upper and lower third of the oven.
- Line two trays with parchment paper.
- Unwrap the dough and transfer it to a cutting board.
- Use a long sharp knife (a serrated blade is best) to cut the dough crosswise, into scant 3/8 inch slices.
- Use the knife or an offset spatula to transfer the slices to a cookie sheet and set about 1 inch apart. Slices will be fragile and might require support in transit.
- Bake until cookies are golden brown, 10-12 minutes (time depends on thickness of cookies). Flip the cookies over and bake for another 3-5 minutes. Rotate the sheets from top to bottom and front to back half way through the baking time to ensure even baking.
- Slide the parchment carefully onto a rack or set the pans on a rack to cool.
- Cool cookies completely before stacking.
- Cookies may be stored, airtight, for several days.