Almond, Apricot and Pumpkin Seed Mix
Makes 1 serving

INGREDIENTS
15 g Almonds (About twelve almonds. Weigh it once and you will know what the handful looks like.)
10 g Pumpkin seeds
3 apricots, about 24 g Dried apricots

METHOD
1. Put the almonds and pumpkin seeds in a dry frying pan over medium heat and toast for three to four minutes, shaking the pan, until the seeds start to pop and the almonds smell toasted.
2. Tip them onto a plate to cool. Left in the pan they carry on cooking.
3. Snip the apricots into strips with scissors, mix everything together and eat, or bag it for later.

Contains tree nuts and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.

RECIPE NOTES
Weigh the nuts rather than pouring. A handful from the bag is anywhere between 20 and 40 g depending on the hand, and at 610 kcal per 100 g that gap is over 100 kcal.
The apricots are there for chew and sugar. Three is enough to make it feel like a snack rather than a ration.

Full recipe: https://www.getfuel8.com/recipes/almond-apricot-pumpkin-seed-mix
