Spiced Nuts and Seeds Mix (Print Version)

Toasted nuts and seeds with anti-inflammatory spices for a crunchy, satisfying 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 teaspoon 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
12 - 3/4 teaspoon sea salt

→ Binding Agents

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

# How to Make It:

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 or honey, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper if using, and sea salt until well combined.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to coat all pieces evenly.
05 - Spread the coated mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once at the midway point, until the mixture is golden and fragrant.
07 - Remove from oven and allow to cool completely. Transfer to an airtight container and store for up to 2 weeks.

# Additional Tips::

01 -
  • You get that satisfying crunch without feeling guilty, plus the spices actually help with digestion and inflammation.
  • It comes together in under 30 minutes and tastes like you spent way more effort than you actually did.
  • One batch lasts ages in a container, so you always have something to grab when hunger hits between meals.
02 -
  • Halfway stirring isn't optional—I learned this by burning a batch and watching the edges turn black while the center stayed pale.
  • Buy your spices whole and grind them yourself if you can; pre-ground loses potency fast, and fresh spices make a noticeable difference in how vibrant this tastes.
03 -
  • If you're making this for people with nut allergies, you can do an all-seed version using sunflower, pumpkin, sesame, and chia seeds in the same proportions—the spices will shine through just as beautifully.
  • Toast your spices in a dry pan for a minute before adding oil if you want to deepen their flavor, though it's not necessary and adds an extra step.
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