Anti Inflammatory Sea Salt & Rosemary Spiced Nuts
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
8 servings
- 1 cup raw almonds
- 1 cup raw cashews
- ½ cup raw walnut halves
- ½ cup raw pecan halves
- ½ cup raw pumpkin seeds (pepitas)
- ¼ cup hemp seeds
- 1 tbsp unsalted butter, melted
Ingredient noteButter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1/3 tsp per serving) here is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 1 tbsp pure maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp flaky sea salt
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the melted butter, olive oil, and maple syrup until combined. Add the rosemary, flaky sea salt, smoked paprika, black pepper, garlic powder, and cayenne, if using, and stir to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!