Ingredients:

  • 2 cups raw whole almonds
  • 1/2 cup raw pumpkin seeds
  • 2 tbsp ground flaxseeds
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 325°F (160°C). Note: Don't go higher or the garlic powder will burn and turn bitter.
  2. Toss the 2 cups raw whole almonds, 1/2 cup raw pumpkin seeds, and 2 tbsp ground flaxseeds in a large mixing bowl.
  3. Drizzle 2 tbsp extra virgin olive oil over the mix and sprinkle in 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Stir everything together until every almond is evenly coated and the oil has created a slight paste with the flax.
  5. Line a baking sheet with parchment paper and spread the mixture in a thin, even layer.
  6. Bake for 12–15 minutes until almonds turn a deep golden brown and smell intensely toasted.
  7. Remove from the oven immediately.
  8. While still hot, use a spatula to gently press the nuts together into small, bite-sized mounds on the parchment paper. Note: This is how you create the clusters instead of loose nuts.
  9. Let the clusters cool completely for 20 minutes to allow them to set.
  10. Break them apart gently and store in an airtight container.