Ingredients

1 cup sliced almonds (80 grams)
6 tbsp sesame seeds (70g)
1 cup pecan (70g)
1/2 cup sunflower seeds (70g)
1/2 cup pumpkin seeds (70g)
1/2 cup chia seeds (70g)
1/2 cup pistachio (70g)
1/2 cup hemp hearts (70g)

50 g coconut oil (1/4 cup)
50 g allulose or brown sugar swerve
25 g almond butter
4 tbsp butter

2 egg whites, whipped until frothy (80 g)
2 tsp cinnamon
1 tsp vanilla

Instructions

Preheat oven to 250
Toast almonds in dry fry pan – move to bowl
Toast sesame seeds in dry fry pan – move to bowl
Add all other nuts and seeds
Heat coconut oil, allulose, almond butter and butter in a small saucepan until combined, mix into nuts
Whip up two egg whites until frothy, stir in spices and vanilla, mix into nuts
Spread onto baking sheet and bake for one hour or until desired crispness