TOAST NUTS & SEEDS - digest them better, here's how!
Updated: May 29, 2020
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