Snacking can feel like the hardest part of navigating a candida-conscious eating plan, especially when most grab-and-go options are loaded with sugar, refined starches, or mystery additives. This mix sidesteps all of that with a short, clean ingredient list built entirely around raw nuts, seeds, and anti-inflammatory spices. Almonds, pumpkin seeds, and sunflower seeds bring satisfying crunch and healthy fats, while fresh rosemary, turmeric, and garlic powder layer in bold, savory flavor without a single sweetener in sight. A low-and-slow oven toast at 325°F is the key — it coaxes out deep nuttiness and locks in the spice coating without burning the seeds or degrading the olive oil. The optional cayenne gives it a gentle kick that makes it feel genuinely snack-worthy rather than just "safe." Once cooled, it crisps up beautifully and keeps well in an airtight container, so you can batch it ahead and have something satisfying ready whenever hunger hits. It's the kind of recipe that proves eating with intention doesn't have to mean eating boringly.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.
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