Gluten Free Rosemary Almond Snack Mix
Snack mixes sound simple, but store-bought versions are notorious for hidden additives, malt-based coatings, and shared production lines that make them a gamble. This one is made entirely from whole nuts and seeds — almonds, pepitas, and sunflower seeds — so every ingredient is naturally free of gluten without any substitutions required. A drizzle of olive oil helps the rosemary, garlic, turmeric, and optional cayenne cling to every piece, building a savory, aromatic crunch that tastes far more sophisticated than the effort involved. Baking low and slow at 325°F lets the flavors deepen without burning, and that final 10-minute rest on the pan is where the real crispiness happens. The result is a bold, herby mix that works just as well tucked into a lunchbox as it does set out at a party. Store it in an airtight container and it holds up beautifully for snacking 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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