A crunchy blend of almonds, cashews, and walnuts with pumpkin and sunflower seeds, toasted with anti-inflammatory spices for a satisfying healthy snack.
# What You'll Need:
→ Nuts
01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw walnuts
→ Seeds
04 - 1/2 cup raw pumpkin seeds (pepitas)
05 - 1/2 cup raw sunflower seeds
→ Spices
06 - 1 1/2 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp cayenne pepper (optional, for heat)
12 - 3/4 tsp sea salt
→ Coating
13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp maple syrup or honey
# Method Steps:
01 - Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, combine almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, maple syrup (or honey), turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper (if using), and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss well to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
07 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.
