Legume Free Rosemary Almond Snack Mix
Snack mixes from the store almost always sneak in peanuts, chickpeas, or some form of roasted legume filler — which makes finding a safe, satisfying option genuinely frustrating. This mix sidesteps all of that by building its base entirely from almonds, pumpkin seeds, and sunflower seeds, so every handful is hearty and completely free of beans, lentils, or peanuts. Fresh rosemary and garlic powder do the heavy lifting on flavor, while a pinch of turmeric adds a warm, golden depth that makes this feel a little more special than your average trail mix. A low-and-slow roast at 325°F coaxes out the natural nuttiness of the almonds and toasts the seeds to a satisfying crunch without burning anything. The optional cayenne gives it just enough heat to keep things interesting, but it's easy to leave out if you're keeping things mild. Once cooled, the mix crisps up beautifully and stores well in an airtight container, making it ideal for prepping ahead and grabbing throughout the week.
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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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