Spiced Nuts and Seeds Mix (Print View)

Toasted nuts and seeds coated in warming spices for a crunchy, healthy snack.

# Components:

→ Nuts

01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw walnuts

→ Seeds

04 - 1/2 cup raw pumpkin seeds
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
12 - 3/4 tsp sea salt

→ Other

13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp maple syrup

# Directions:

01 - Preheat oven to 325°F. 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, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss well to ensure even coating throughout.
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.

# Expert Advice:

01 -
  • Quick and easy preparation in just 25 minutes.
  • Loaded with anti-inflammatory spices like turmeric and cinnamon.
  • Naturally gluten-free, vegetarian, and dairy-free.
  • Versatile enough to be used as a snack, salad topper, or yogurt mix-in.
02 -
  • Ensure the nuts and seeds are raw before roasting to prevent overcooking.
  • Use an airtight container for storage to maintain freshness for up to 14 days.
  • If you prefer more heat, don't skip the optional cayenne pepper.
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