Spiced Nuts and Seeds Mix (Printable)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices. Perfect for healthy snacking or salad toppings.

# 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
12 - 3/4 tsp sea salt

→ Coating

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

# How to Make It:

01 - Preheat oven to 325°F and 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 blended.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to ensure even coating.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden brown and fragrant.
07 - Remove from oven and let cool completely on the baking sheet. Store in an airtight container for up to 2 weeks.

# Expert Advice:

01 -
  • Quick and easy preparation in only 25 minutes.
  • Features a blend of warming, anti-inflammatory spices like turmeric and cinnamon.
  • Naturally gluten-free, vegetarian, and dairy-free.
02 -
  • Stir the mix halfway through the baking time to ensure even browning and prevent burning.
  • Store in an airtight container to keep the seeds and nuts fresh and crunchy for up to 2 weeks.
  • Adjust the sea salt or cayenne pepper to suit your personal flavor preference.
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