Fructose Free Rosemary Almond Snack Mix
Snacking can feel like a minefield when you're managing fructose intolerance, since so many packaged mixes are loaded with dried fruit, honey glazes, or sweetened coatings that cause real problems. This mix sidesteps all of that with a lineup of raw almonds, pumpkin seeds, and sunflower seeds — nothing sweet, nothing hidden. A drizzle of olive oil helps the rosemary, garlic powder, turmeric, and optional cayenne cling to every piece, so each handful is deeply savory and genuinely satisfying. The low-and-slow roast at 325°F brings out a nutty, toasty depth without burning the seeds, and the mix crisps up even further as it cools on the pan. It's the kind of snack that smells incredible coming out of the oven and disappears fast once it hits the counter. Store it in an airtight container and you've got a reliable, gut-friendly option ready to grab whenever hunger strikes.
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Learn more →Ingredients
6 servings
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
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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