Spiced fruit, nuts and seeds

This mildly spiced mix of crunchy nuts, pepitas, sunflower seeds, tangy dried cranberries and sweet sultanas is great for nibbling as a healthy snack or with drinks. Children love it (although it is not suitable for young children who can choke on nuts). You can easily vary the mix of nuts.

Spiced fruit, nuts and seeds


  • 1 teaspoon cardamom pods
  • 2.5 cm piece cinnamon stick
  • 2 whole cloves
  • 1 teaspoon black pepper
  • corns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons finely chopped fresh ginger
  • 1 large eggwhite
  • ⅓ cup (30 g) fine or medium oatmeal
  • 1 cup (155 g) blanched almonds
  • 1¾ cups (175 g) pecans
  • 1 cup (155 g) Brazil nuts
  • ⅔ cup (90 g) pepitas (pumpkin seeds)
  • ⅔ cup (85 g) sunflower seeds
  • 1 cup (125 g) sultanas
  • ¾ cup (90 g) sweetened dried cranberries


  1. Preheat the oven to 130°C.
  2. Lightly crush the cardamom pods with a mortar and pestle, or the side of a large knife, and discard the husks.
  3. Place the tiny seeds in a spice mill or a mortar and pestle, together with the cinnamon stick, cloves, peppercorns, and cumin and coriander seeds, and grind to a fairly fine powder.
  4. Mix the ground spices with the ginger, eggwhite and oatmeal in a large bowl.
  5. Add the almonds, pecans, Brazil nuts, pepitas and sunflower seeds, and toss well to coat evenly with the spice mixture.
  6. Tip the nuts and seeds into a large baking tin and spread out evenly in a single layer.
  7. Bake for about 1 hour, stirring occasionally, until lightly browned and crisp.
  8. Remove from the oven and leave to cool in the baking tin.
  9. Tip the nuts and seeds into a bowl.
  10. Add the sultanas and cranberries, mixing well.
  11. The mixture is ready to serve, but if not wanted immediately it can be stored in an airtight container for up to 2 weeks.

Serves 16
Preparation: 15 minutes, plus cooling
Cooking: about 1 hour


Light bites & lunches

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