
Tropical, tangy, and just a little spicy, this trail mix hits every snack craving at once. Almonds, walnuts, and pumpkin seeds get tossed in a bright glaze of maple syrup, coconut oil, fresh lime juice, and zest before a quick trip through the oven — the result is a perfectly crispy, fragrant cluster that smells incredible as it bakes. Once cooled, chewy chunks of unsweetened dried pineapple get folded in, adding a burst of sweetness that plays beautifully against the heat of optional cayenne. For anyone navigating alpha-gal syndrome, packaged snack mixes can be a minefield of hidden mammal-derived ingredients like gelatin coatings, dairy-based flavorings, or ambiguous "natural flavors." Every single ingredient here is plant-based and straightforward, so you can snack with total confidence. Coconut oil stands in as the fat that helps everything toast and crisp without any animal products in sight. The maple syrup caramelizes just enough in the oven to give the nuts a light, glossy crunch — just keep a close eye on them in those final two minutes. Make a batch on Sunday and store it in an airtight container for easy, worry-free snacking all week long.
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Learn more →8 servings










Preheat the oven to 325°F (165°C). Spread the almonds, walnuts, and pumpkin seeds in a single layer on a large baking sheet.
In a large mixing bowl, whisk together the maple syrup, melted coconut oil, lime juice, lime zest, salt, and cayenne, if using.
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