This savory, rosemary-infused trail mix is the kind of snack that feels as good as it tastes. Brazil nuts are one of the most concentrated food sources of selenium — a mineral that plays a foundational role in supporting the thyroid. Just 2 nuts per serving supplies a full daily amount of selenium. Paired with pumpkin seeds for zinc, cashews for satisfying crunch, and coconut flakes that add a sweet touch to the savory, this is whole-food nourishment in a handful. Keep a jar on the counter and you’ll find yourself reaching for it all week.
Ingredients
- 16 Brazil nuts (2 per serving)
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup raw cashews
- 1 cup unsweetened coconut flakes
- 1 1/2 tsp fresh rosemary, chopped fine
- 1/4 tsp flaky sea salt (optional)
- 1/2 tbsp olive or avocado oil
Instructions
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Preheat oven to 325°F and line a baking sheet with parchment paper.
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Combine Brazil nuts, pumpkin seeds, cashews and coconut flakes in a bowl and toss well.
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Drizzle with oil and toss to coat evenly.
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Add chopped rosemary and sea salt (if using) and toss again.
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Spread the mixture in a single layer on the prepared baking sheet. Roast for 12–14 minutes, stirring once halfway through, until lightly golden. Watch carefully — coconut flakes can brown quickly.
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Let cool completely on the pan before storing. Store in an airtight container at room temperature for up to 2 weeks.
