Spiced Nut and Seed Mix

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine 1 cup almonds, 1 cup walnuts, 1 cup cashews, 1/2 cup pumpkin seeds, and 1/2 cup sunflower seeds.

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1 teaspoon sea salt until well combined.

Pour the maple syrup mixture over the nut and seed mixture and toss thoroughly to ensure everything is evenly coated.

Spread the mixture in a single layer on the prepared baking sheet.

Bake for 20-25 minutes, stirring every 8-10 minutes to ensure even toasting. Watch carefully in the last few minutes to prevent burning.

While the nut mixture is baking, in a small bowl, mix together 1/4 cup flaxseeds and 1/4 cup chia seeds.

Remove the baking sheet from the oven and immediately sprinkle the flaxseed and chia seed mixture over the hot nuts, stirring to incorporate. The heat will lightly toast these delicate seeds without burning them.

Allow the mixture to cool completely on the baking sheet, about 30 minutes. The nuts will crisp up as they cool.

Once cooled, add 1/2 cup dried cranberries and 1/2 cup chopped dried apricots to the mixture and toss to combine.

Store in an airtight container at room temperature for up to 2 weeks.