This delicious, healthy snack can be baked on one large cookie sheet (approx.18 by 12) or two small pans ( 9 by 12)

All of the seeds and most ingredients found in this recipe can be bought at “SUNNY DAY PRODUCTS” in Winkler Manitoba. There seeds and nuts are always fresh and are very reasonably priced.

I shared the recipe below on my blog in a smaller version a few weeks ago, but decided to make it again in a larger pan with added ingredients so it would be a bit thicker. The pieces didn’t fall apart as easily so I felt it was even better than last time.
I am sending the recipe to our children so I will add the carb count for diabetics or anyone else who is counting carbs.

2 cups raw shelled pumpkin seeds (68.8 carbs)
2 cups raw shelled sunflower seeds (33.3 carbs)
2 cups slivered raw almonds (9.9 carbs)
1/2 cup sesame seeds (16.8 carbs)
1/2 cup hemp seeds (0 carbs)
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon sea salt
1/2 cup maple syrup (106 carbs)
2 teaspoons vanilla

Put all the seeds into a bowl. Add & mix in the maple syrup and vanilla; then the remaining dry ingredients. Mix well. Spread on a piece of parchment paper that lines the cookie sheet. Press down smooth with a spoon or a pastry roller. Bake at 325 ‘ F for 35 minutes or until it is slightly brown at the edge. Let cool completely. Break into pieces and store in a closed container.

Carb count for the whole recipe is 234.8 grams. The weight of the whole pan is 982 grams. Our granddaughter will just weigh the piece she is eating and she will know how many carbs she is having. For example a 16 gram piece would be 3.83 grams of carbs according to Sparks Calculator.

This is a very low carb yet healthy snack!
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