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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
 

  • Preheat oven to 325°F and line a baking sheet with parchment paper.
  • Combine Brazil nuts, pumpkin seeds, cashews and coconut flakes in a bowl and toss well.   
  • Drizzle with oil and toss to coat evenly.
  • Add chopped rosemary and sea salt (if using) and toss again.
  • 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.
  • Let cool completely on the pan before storing. Store in an airtight container at room temperature for up to 2 weeks.