Seasoned Trail Mix - Kendra Peterson @drizzlekitchen

Makes: about 6 cups mix 

Prep Time: 30 minutes 


  • 2 c. gluten free pretzel twists 
  • 1 c. pumpkin seeds 
  • 1 c. thick coconut shavings 
  • 2 Tbsp. coconut oil, melted 
  • 1 Tbsp. apple cider vinegar 
  • 1 Tsp. coconut aminos 
  • 1 ½ bags Everybody Eat Sea Salt and Chia Crackers 
  • 2 Tbsp. favorite seasoning salt (Old Bay is a favorite of mine!) 


  1. Preheat oven to 325 and line a rimmed baking sheet with parchment paper. 
  2. Add the pretzel twists, pumpkin seeds and coconut shavings to a large bowl.  
  3. Whisk together the melted coconut oil, apple cider vinegar and coconut aminos. Drizzle over the pretzels, pumpkin seeds and coconut and mix with your hands. 
  4. Add the Everybody Eat Sea Salt and Chia Crackers and gently mix with your hands to coat everything. 
  5. Pour onto the parchment lined baking sheet and sprinkle with your seasoning salt. Toss gently to mix together and then spread out in as close to a single layer as you can. 
  6. Bake at 325 for 15 minutes, gently toss everything, and place back in the oven for an additional 15 minutes until lightly golden brown. 
  7. Cool and enjoy! 


This will keep fresh in an airtight container for 1-2 days. If you need to “refresh” just pop back into the oven for 7-8 minutes at 325 and cool again before serving. 

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