TOAST NUTS & SEEDS - digest them better, here's how!

Updated: May 29





Method:

  • Spread your nuts / seeds on baking pan

  • Preheat your oven to 300-350 degrees, the lower the temperature the longer they will need. We usually do 350 for 8-10 minutes.

  • Optional: coat them in oil and sea salt. I like to use ghee, bacon drippings or coconut oil. I find olive oil and other vegetable oils don't protect the seed as well from burning, plus I have written many times on this website about the importance of choosing the right types of strong oils for heat cooking.

We generally toast nuts after a meal where we used the oven and perhaps even the pan. So for instance, a quick trick to use up the rest of the oil on a pan from roasting veggies or meat, and save time by using an oven that was already in use!
  • Another way to toast, and convenient for a quick garnish: in a cast iron pan at the end of a meal. This is nice to gather the flavours from whatever you were cooking.

  • Let them cool completely and then store in a glass jar away from direct sunlight.

  • You can store them for a month or more, if you need to store longer, choose a cool place like the fridge to keep them fresh.

The quick trail mix I take to work is a combination of roasted & salted cashews, peanuts and almonds, candied ginger & dried berry like raisins mullberries or dates.

While they are warm is a good time to make a homemade nut/seed butter recipe here.


Want to consume your nuts and seeds raw? Try my recipes for homemade plantmilk!


Why are nuts and seeds hard to digest? About antinutrients


Samantha