Nightshade Free Rosemary Almond Snack Mix
Crunchy, fragrant, and deeply 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 layered with fresh rosemary, garlic powder, and golden turmeric before hitting a low oven — the result is toasty, herby, and genuinely addictive. Avoiding nightshades can make snacking tricky, since so many packaged mixes lean on paprika, chili powder, or tomato-based seasonings that quietly sneak in. This mix sidesteps all of that without sacrificing any heat or complexity — the optional cayenne is the one ingredient to leave out if you're keeping things strictly nightshade-free, and the rosemary and turmeric carry more than enough flavor on their own. Everything comes together in one bowl, spreads onto a single baking sheet, and crisps up beautifully as it cools. It's the kind of recipe worth doubling immediately, because a single batch won't last long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedcayenne pepper
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!