Xanthan Gum 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 coated with fresh rosemary, garlic powder, turmeric, and a hint of cayenne before hitting a low oven until golden and irresistible. The whole thing comes together in one bowl and one baking sheet, which makes cleanup almost as easy as the recipe itself. For anyone navigating packaged snack mixes, the ingredient labels can be a minefield of additives and stabilizers — making something from scratch with whole, simple ingredients is genuinely the better move. Every component here is naturally free of thickeners and binders, so there's nothing to second-guess. A slow cool on the pan is the secret to that satisfying crunch, and once it's done, it stores beautifully in an airtight container for snacking all week long.
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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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