2 cups pumpkin seeds
1 cup chopped walnuts
3/4 cup raw sunflower seeds
6 T. maple syrup
1 cup dried cherries or cranberries
1/2 cup unsweetened coconut flakes
1/2 cup chopped dried pineapple
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, toss the pumpkin seeds, walnuts, and sunflower seeds in the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts completely on the pan, then add the cherries/cranberries, dried pineapple and coconut flakes, and toss to combine. Store cooled trail mix in an airtight container at room temperature.