There are a million different ways to prepare Gorp. This recipe was created for those who crave snacks more on the savory side. It also is a little outside of the general flavor profiles one finds in traditional Gorp recipes.
Gorp is a must pack snack that is vital to keeping you full, as well as helping give you the energy you need to keep going. For those of us that crave savory snacks, this is a recipe that not only satiates that craving, but provides a balanced source of proteins, carbohydrates, and sugars that the body needs to refuel. We recommend you first try recipe and then have fun with coming up with your own combinations.
Savory Fusion Gorp Mix
Ingredients:
- 1 cup of raw peanuts
- 1 cup raw cashews
- ½ cup wasabi peas
- ½ cup dry roasted and salted edamame
- 1 cup dried cranberries, unsweetened
- 1 cup honey roasted sesame sticks
- Salt and pepper to taste (A great alternative to salt and pepper would be Nori Komi Furikake Rice Seasoning to taste. We usually use two to three tablespoons. This adds that savory umami flavor you get from roasted seaweed, and pairs well with the mixture, taking it up a level in flavor.)
Instructions:
Step 1: Preheat oven to 350-degrees Fahrenheit
Step 2: Take the cashews and peanuts and place them on a cookie sheet and place them in the oven for 10 minutes, stirring them halfway through. *
Step 3: Salt nuts to taste directly out of the oven and let cool. (This is where you would add the furikake if using it. If the furikake is not sticking spray cooking spray on nuts hot out of the oven, then toss.
Step 4: Once nuts are room temperature, mix all the ingredients together in a large bowl and then store in an airtight container in a cool dry place.
*This step can be skipped if you buy roasted salted nuts, however, buying raw nuts and toasting and salting them yourself helps control the amount of sodium that is in the mix.
Frequently Asked Gorp Questions:
Why are these ingredients selected?
When we put this recipe together, we gave thought to the health benefits behind the ingredients. Low in sugar, the peanuts and cashews are healthy fats, helping you lower your cholesterol, and they’re good sources of fiber and protein. Cashews can also help you keep up your energy production.
We went with cranberries because they are rich in antioxidants and vitamins beneficial to your body. They are also known for helping to reduce heart disease and are rich in fiber and vitamin C. Along with being very delicious and healthy for you, edamame is a great ingredient to keep you fuller longer and another source of protein, fiber, and antioxidants.
This combination of ingredients is the flavor profile of nuttiness from the toasted cashews, peanuts, and edamame, mixed with the mild sweetness from the sesame sticks, and the pops of tartness from the cranberries, as well as the spicy and earthy tones from the wasabi peas. These flavors complement each other very well and provide a new flavor experience with every bite.
What is a good ratio of nuts, fruits, and extras in gorp?
We recommend 50% nuts and seeds, 40% dried fruits, and the remaining 10% any treat you like. You don’t want to go too heavy on the extras, or you won’t get all the great benefits that a good GORP recipe is supposed to have.
How much is a serving size?
Just like with our tropical Gorp recipe, the recommended serving size is one quarter cup.
What are the nutrition facts of this gorp?
In one quarter cup of this recipe, there are 150 calories, 12 grams of carbs, 7 grams of sugar, 8 grams of fat, and 6 grams of protein.
How should you store this gorp?
You should always store gorp mixes in an airtight container in a cool dry place or fridge. In a cool dry place, it will last you about 2 to 3 months. In the fridge, you can have it lasting up to six months.
Is this gorp recipe healthy?
Yes! Some commercial snacks are filled with empty carbohydrates, added sugars, bad fats, and unnatural additives. Although the recipe can be tasty, we fully recommend always eating GORP in moderation! We focus on healthy trail mix and gorp recipes.
Written by Amanda K. Camargo
