Ginger Free Rosemary Almond Snack Mix
Savory, herby, and satisfying, this roasted nut and seed mix is the kind of snack that disappears faster than you expect. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and seasoned with fresh rosemary, garlic powder, turmeric, and a touch of cayenne before hitting a low oven until golden and fragrant. The result is a deeply toasty, crunchy mix with layers of flavor that feel far more intentional than anything you'd grab off a store shelf. For anyone navigating a sensitivity to ginger, packaged snack mixes can be a minefield — warming spices like ginger have a way of sneaking into blends you'd never expect. Every ingredient here is straightforward and easy to verify, so you can snack with total confidence. A quick stir halfway through baking and a ten-minute rest on the pan is all it takes to get that perfect crisp. Make a batch on Sunday and you'll have a genuinely craveable snack ready to go all week long.
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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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