Author: Lily Mazzarella
2 cups such as almonds, hazelnuts, pecans, or walnuts such as almonds, hazelnuts, pecans, or walnuts
1 cup mixed seeds pumpkin, hemp, sesame, and sunflower
1/4 cup mixed dried herbs/spices, such as rosemary, sage, thyme, parsley, black pepper roughly powdered in a coffee grinder (you can also use fresh herbs—just add more as the herb volume shrinks
2-3 tbsp nutritional yeast
1/4 cup avocado or olive oil
2 tbsp apple cider vinegar
Salt and pepper to taste
Preheat oven on "warm" setting.
In a food processor, roughly chop the nuts (you can also use sliced almonds).
In a large bowl, thoroughly combine chopped nuts, seeds, herbs/spices, and nutritional yeast.
In a small jar, combine oil and apple cider vinegar and shake well until blended.
Pour over nut-seed combination and toss until thoroughly and evenly coated.
Spread out over 1-2 baking sheets and "dry" in the warm oven for 20-30 minutes. Allow to cool, and store in an airtight jar in a cool, dry place.