What you'll need

25g = 1 allowable snack

• 50g raw cashews
• 50g raw almonds
• 50g pumpkin seeds
• 50g 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. Tip: Portion nuts into ziplock bags or small containers for freshness and convenience.

2. Preheat oven to 160°C.
3. Line a tray with non-stick baking paper.
4. Place cashews, almonds, pumpkin seeds, sunflower seeds and oil in a bowl and mix well.
5. Combine ground cumin, coriander, chilli powder and salt in a small bowl.
6. Add the spice mix to the nuts and seeds, toss until coated.
7. 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.
8. Remove from oven and allow to cool.
9. Divide mixture into 8 portions of 25g (25g = 1 alowable snack).