Use for breakfasts, to top desserts or just when you need a little crunch! Brazil nuts are very high in selenium, which helps your thyroid and immune system and your ability to fight cancer.

Serves: 10-12
Prepare: 20 minutes
Cook: 20 minutes


  • 55g/½ cup unsweetened desiccated coconut or raw coconut flakes 
  • 85g/¾ cup Brazil nuts or hazelnuts
  • 85g/¾ cup walnuts
  • 85g/¾ cup almonds
  • 85g/¾ cup uncooked sunflower seeds and pumpkin seeds
  • 115g/½ cup butter
  • 1tsp vanilla essence
  • 2-3tsp cinnamon
  • 3tsp sugar or Sugavida


  1. Preheat the oven to 180°C.
  2. Roughly chop the nuts or quickly blitz in a food processor, so they still have a chunky quality (don’t reduce them to powder). 
  3. Mix into the seeds and coconut in a large bowl.
  4. Melt the butter, cinnamon and vanilla essence in a small saucepan, then pour over the nuts and seeds. Mix well. 
  5. Spread the mixture onto a baking sheet. 
  6. Bake for 5 minutes, then stir and return to the oven for another 5 minutes.
  7. Continue this until the mix is a golden brown colour (around 15-20 minutes total cooking time). 
  8. Once cooked, sprinkle over the sugar before allowing the mixture to cool thoroughly. 
  9. Once cooled, place in an airtight container (like a Kilner jar) in a cupboard or in the fridge. This mix will last 2-3 weeks. 

If you don’t eat dairy, the butter can be replaced with coconut oil for a perfect vegan treat. Eat as a snack, as a topping for the quick berry medley or as a topping on yoghurt or stewed apples. 

Nutrition (per serving):

  • 267 kCal
  • 26g total fat
  • 8g saturated fat
  • 7g net carbs
  • 5g protein
  • 3g fibre