Wheat Free Rosemary Almond Snack Mix
Snack mixes from the store are notoriously tricky territory — many are made on shared lines with wheat-containing pretzels or crackers, and some even sneak in malt vinegar or soy sauce-based seasonings. This one sidesteps all of that by keeping things beautifully simple: just almonds, pumpkin seeds, and sunflower seeds tossed in olive oil and a punchy blend of fresh rosemary, garlic powder, turmeric, and a little cayenne heat. Every single ingredient is naturally free of wheat, so there's no label-squinting required. The oven does the heavy lifting at a low 325°F, coaxing out a deep, toasty crunch that store-bought mixes rarely achieve. Fresh rosemary is the real star here — it perfumes the whole kitchen as it bakes and clings to the nuts in the most satisfying way. Let the mix cool fully on the pan and it crisps up even further, making it genuinely snackable straight from the container. It's the kind of thing you'll want to keep on the counter all 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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