What you’ll need

25 g = 1 allowable snack

  • 50 g raw cashews
  • 50 g raw almonds
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chilli powder
  • ½ teaspoon salt

The easy bit

  1. Preheat oven to 160°C.
  2. Line a tray with non-stick baking paper.
  3. Place cashews, almonds, pumpkin seeds, sunflower seeds and oil in a bowl mix well.
  4. Combine ground cumin, coriander and chilli powder in a small bowl.
  5. Add the spice mix to the nuts and seeds, toss until coated.
  6. Spread nuts and seeds in a single layer on the tray. Cook in preheated oven, stirring occasionally, for 5-10 minutes or until toasted and aromatic.
  7. Remove from oven and allow to cool.
  8. Divide mixture into 8 portions of 25 g.

Tip: Portion nuts into ziplock bags or small containers for freshness and convenience.

  • Energy 149 kcal
  • Protein 5g
  • Fat 13g
  • Carbs 2g
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