Gluten Free Tropical Trail Mix

2 cups sliced almonds
1 cup unsweetened coconut flakes
1 cup macadamia nuts
1 cup roasted, salted pumpkin seeds
1 - 1.5 ounce bag freeze dried pineapple
1 - 1.5 ounce bag freeze dried mango
1 - 1 ounce bag freeze dried strawberries

Place the almonds and coconut flakes in a large, dry skillet over medium-high heat. Cook, stirring often until the coconut and almonds are fragrant and toasted, about 6 minutes. Let cool completely.

Put the toasted coconut and almonds into a mixing bowl along with the remaining ingredients and combine. Break the pineapple into smaller pieces if desired. Store in an airtight container.

From: Simply... Gluten-Free blog