Preheat oven to 300°F.
Roughly chop the almonds and break the walnuts and pecans into smaller pieces.
Spread onto a baking tray with pumpkin seeds, sunflower seeds and chia seeds.
Add cinnamon, cardamom and a pinch of salt.
Mix almond butter, egg white, honey and water until smooth.
Pour over the tray and mix until everything is coated.
Bake for 15 minutes until golden.
Remove and add coconut flakes and flax seeds.
Bake another 5–7 minutes at 275°F.
Let cool completely, then break into clusters and top with freeze-dried raspberries.
Store in a glass jar and enjoy all week
