Toast the sunflower seeds, pumpkin seeds and flaked almonds in a dry frying pan over a low heat. Stir regularly until golden brown and the pumpkin seeds begin to pop. Let cool.
Put all ingredients into a bowl and stir to combine. Then, fill into a mason jar or airtight container and store until ready to use.
Notes
2.6g net carbs per portion. Makes 6 portions of ⅓ cup (45g) each. Nutrition is calculated without milk or toppings. Eat with unsweetened almond milk or yogurt. Option to top with berries. Or, fill into a ziplock bag for snacking on the go. Store in the kitchen cupboard in an airtight container for up to 3 months.