Recipe Category: Snack
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Ingredients
- 2 cups (450 g) raw, shelled pumpkin seeds
- 2 cups (450 g) raw, shelled sunflower seeds
- 2 cups (290 g) dry-roasted peanuts
- 1 cup (150 g) raw almonds
- 1 cup (150 g) raw cashew pieces
- 2 tablespoons (30 ml) canola oil
- 1 packet dry ranch salad dressing mix
- 1 teaspoon lemon pepper
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
Method
- Preheat the oven to 350°F (180°C, or gas mark 4)
- In large mixing bowl, combine the pumpkin seeds, sunflower seeds, peanuts, almonds, and cashews
- Add the canola oil and stir to coat
- Add the dressing mix, lemon pepper, dill, and garlic powder and stir until well distributed
- Put the seasoned nuts in shallow roasting pan and roast for 45 to 60 minutes, stirring occasionally, until the almonds are crisp through
Makes 16 servings
- Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 16 grams of protein
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