1. Preheat oven to 160°C.
2. Spread sunflower seeds on baking sheet. Bake for 30 minutes, stir once or twice until golden brown. Let cool completely.
3. Repeat the same for pumpkin seeds.
4. In a large mixing bowl, add Pagoda Baked Almond Original, roasted sunflower seeds and pumpkin seeds.
5. Mix in raisins and dried cranberries until well distributed.
6. Store in an airtight container.