2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seeds, raw
2 cups dried cranberries
1 tablespoon coconut oil
In a bowl mix together the almonds, pecans, walnuts and seeds. Cover with water and soak overnight to activate them (helps remove phytic acid and makes them more digestible).
Preheat oven to 300 degrees D (160 deg C).
Rinse and discard soaking water.
Add cranberries and add coconut oil.
Mix until everything is coated well.
Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn colour a lot.
Cool and store in an airtight glass container.