Lactose Free Rosemary Almond Snack Mix
Savory, herby, and satisfyingly crunchy, this roasted nut and seed mix is the kind of snack that disappears fast once it hits the bowl. Almonds, pumpkin seeds, and sunflower seeds get tossed in olive oil and layered with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and fragrant. Every single ingredient here is naturally free of dairy, so there's no need to scrutinize labels or worry about hidden milk derivatives sneaking into your snack. The olive oil does all the work that butter typically would in a roasted mix like this — coating everything evenly and helping the spices cling beautifully to each nut and seed. A slow roast at 325°F keeps things from burning while coaxing out deep, toasty flavor, and the mix crisps up even more as it cools on the pan. Make a batch on Sunday and you'll have a genuinely satisfying, whole-food snack ready to grab 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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