Updated: Mar 30
Spread your nuts / seeds on baking pan
Preheat your oven to 300-350 degrees, the lower the temperature the longer they will need. Usually I start low and then turn it up to brown them quick at the end.
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.
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.
Want to consume your nuts and seeds raw? Try my recipes for homemade plantmilk!
Why are nuts and seeds hard to digest? About antinutrients