Rice Free Rosemary Almond Snack Mix
Snack mixes can be a minefield when you're avoiding grains, since so many store-bought options are padded out with rice crackers, puffed rice, or rice-based cereals. This one skips all of that entirely, leaning on almonds, pumpkin seeds, and sunflower seeds as the hearty, satisfying base. A drizzle of extra-virgin olive oil helps the spices cling to every piece, so each handful delivers that fragrant hit of fresh rosemary, garlic, and warm turmeric. The optional cayenne gives it a gentle kick that makes it genuinely hard to stop eating. Baking low and slow at 325°F coaxes out a deep, toasty crunch without burning the seeds — though keeping an eye on things in those last couple of minutes is key. Once it cools on the pan, the mix crisps up beautifully and stores well in an airtight container, making it a great option to prep ahead for the week. It's the kind of wholesome, flavor-packed snack that doesn't feel like a compromise at all.
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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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