- 1 cup almonds
- 1 cup Brazil nuts
- 1 cup walnuts
- (optional) 1/2 cup cashews
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- fresh rosemary
- 1 tsp turmeric powder
- 1/8 tsp black pepper powder
- 1 tsp Himalayan salt or sea salt
- (optional) 1/4 tsp chilli powder
Soak almonds, Brazil nuts, cashews (if you’re using them), sunflower seeds and pumpkin seeds for at least 3 hours or overnight. Rinse and drain them.
Preheat the oven at 180C. In the meantime, combine nuts, seeds, spices, rosemary and salt in a bowl. Place some baking sheet or parchment paper on a large and thin oven tray, and spread nuts and seeds on it. Bake until crispy (about 20-40 minutes), stirring and flipping them from time to time, to ensure they cook evenly.
If you prefer a raw version, feel free to dehydrate your nuts and seeds at 45C for 8-12 hours.