Recipe inspired by Kelsie White, RD, Lifestyle Medical
Preheat oven to 250 F
Combine the nuts, pumpkin seeds, and oats in a large bowl.
Note: Save the dry fruit to use at the end.
Mix the wet applesauce, pumpkin puree, date paste, spices, and salt (if using) in a small bowl.
Pour the wet mix over the nut mixture and blend well until all is evenly covered.
Spread across 2 cookie sheets with sides (jelly roll pans) and bake for 45 minutes-1 hour or more, until the walnut pieces are no longer moist, stirring halfway through. Don’t overly brown.
Remove from the oven and let cool, then stir in the dried fruit. Serve as a snack, over oatmeal, and offer in canning jars as a gift.