Makes about 4 cups


  • 1 cup whole almonds

  • 1 cup unsalted peanuts

  • ½ cup shelled unsalted pumpkin seeds

  • ¼ cup unsalted sunflower seeds

  • 3 Tbsp maple syrup

  • 1 tsp celery salt

  • ½ tsp coarse sea salt

  • ½ tsp ground cumin

  • ¼ tsp ground cinnamon

  • ½ cup raisins

  • ½ cup dried cranberries


  • 1.

    Preheat oven to 350F (180C) and line a baking tray with parchment paper. Toss almonds, peanuts, pumpkin seeds and sunflower seeds with maple syrup, celery salt, sea salt, cumin and cinnamon. Spread onto prepared baking tray and bake, stirring once, for 12 to 15 minutes, until nuts are toasted. While still warm stir in raisins and cranberries. Let cool and store in an airtight container.

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