Makes: 4 cups Calories: 169 (per ¼ cup serving)
3 cups raw nuts, such as walnuts and almonds
¼ cup flaxseed
¼ cup raw hulled sunflower seeds
¼ cup quinoa
2 large egg whites
¼ tsp. Cayenne pepper
¼ tsp. Ground cumin
¼ tsp. Ground cinnamon
2 tlbs. Honey
Preheat oven to 325. Mix nuts, flaxseed, sunflower seeds and quinoa in a bowl. In another bowl, whisk together egg whites and 1 ½ teaspoons sea salt with cayenne, cumin, cinnamon and honey. Pour over nut mixture and toss to combine.
Spread evenly on a parchment-lined baking sheet and bake until dry and darkened, stirring occasionally, about 30 minutes. Remove mixture from parchment paper while cooling so mixture doesn’t stick. Nuts can be stored up to 2 weeks in an airtight container at room temperature.