Spiced Nuts and Seeds Mix (Print version)

Crunchy toasted nuts and seeds coated in warming spices for a healthy, flavorful 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 teaspoons ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon cayenne pepper, optional for heat
12 - 3/4 teaspoon sea salt

→ Binding ingredients

13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon maple syrup or honey

# Directions:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing 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 if using, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to ensure even coating.
05 - Spread the coated mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once at the halfway point, until golden and fragrant.
07 - Remove from oven and allow to cool completely. Transfer to an airtight container for storage up to 2 weeks.

# Expert Advice:

01 -
  • A nutrient-dense snack featuring almonds, cashews, and walnuts.
  • Infused with warming, anti-inflammatory spices like turmeric and cinnamon.
  • Quick and easy preparation in just 25 minutes.
  • Perfect for healthy snacking, salad toppings, or yogurt pairings.
02 -
  • Store in an airtight container for up to 2 weeks to maintain maximum freshness.
  • Stirring the mix halfway through baking ensures the spices and oil are evenly distributed.
  • For a vegan option, use maple syrup instead of honey.
  • Delicious as a salad topping, with yogurt, or on its own.
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