Red Meat Allergy Friendly Rosemary Almond Snack Mix
Snacking doesn't have to be boring, and this herb-roasted mix of almonds, pumpkin seeds, and sunflower seeds proves it in the most satisfying way. The combination of fresh rosemary, garlic powder, turmeric, and a hint of cayenne gives every handful a warm, aromatic kick that store-bought trail mixes just can't compete with. A drizzle of extra-virgin olive oil ties everything together and helps the spices cling beautifully to each nut and seed as they toast in the oven. Since the entire recipe is built around plants, nuts, and seeds, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your snack. The low-and-slow roast at 325°F coaxes out deep, nutty flavor without burning the seeds — just remember to stir halfway through and keep a close eye on those final two minutes. Once it cools on the pan, the mix crisps up into something genuinely crunchy and addictive. Pack it into an airtight container and you've got a go-anywhere snack that's as good on a road trip as it is straight off the baking sheet.
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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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