Gluten Free Spicy Pepita Trail Mix
Crunchy, smoky, and just the right amount of fiery, this roasted seed-and-nut mix is the kind of snack that disappears fast — especially when you make a batch for eight. Pepitas, almonds, cashews, and sunflower seeds get tossed in a punchy blend of chili powder, cumin, smoked paprika, and a hit of cayenne, then roasted low and slow until golden and fragrant. A touch of honey in the coating gives every cluster a subtle sweetness that plays beautifully against the heat. Store-bought trail mixes can be a minefield of hidden gluten from flavoring agents, shared equipment, or mystery additives, but this one is made entirely from whole, naturally grain-free ingredients you control from start to finish. The optional dried cranberries stirred in at the end add a chewy, tart contrast that takes the whole thing up a notch. It crisps up perfectly as it cools on the pan, and it keeps in an airtight container for up to two weeks — though it rarely lasts that long.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw pepitas (pumpkin seeds)
- 1 cup raw almonds
- ½ cup raw cashews
- ½ cup sunflower seeds
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¾ tsp fine sea salt
- ½ cup dried cranberries (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the olive oil, honey, chili powder, ground cumin, smoked paprika, cayenne pepper, and fine sea salt until combined.
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