Stored in a dry place or fridge in a sealed container, it will keep for up to 2 weeks.

 
Ingredients
 
·        ½ cup raw almonds
·        ½ cup raw hazelnuts
·        ½ cup dried, pitted cherries
·        ½ cup raisins
·        ½ cup raw Brazil nuts
·        ¼ cup lightly salted sunflower seeds
·        ¼ cup lightly salted pumpkin seeds
·        ¼ cup dried apricots, chopped
·        ¼ cup chocolate chips (optional)
·        Cinnamon or nutmeg (optional)
 
1.     Preheat oven to 350ºF. Place almonds, hazelnuts, cherries, raisins and Brazil nuts into a container that has a lid.
2.     Spread sunflower and pumpkin seeds across a rimmed baking sheet and place into the oven. Toast for 10 to 15 minutes or until lightly browned. Pour into the container along with dried apricots, chocolate chips, if using, and a dash of cinnamon or nutmeg, if using. 
3.     Place lid onto the container tightly and shake mixture together well.
 
Makes approximately 3 ½ cups