Updated: May 29
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.
Want to consume your nuts and seeds raw? Try my recipes for homemade plantmilk!
Why are nuts and seeds hard to digest? About antinutrients