Savory Nuts & Seeds
Start first by soaking 2 cups of your preferred nuts or seeds (walnuts, pecans, almonds, sunflower seeds or pumpkin seeds) in salted water overnight. Doing this will make the nutrients in the nuts or seeds easier to digest and assimilate. This is because, in their raw state, nuts and seeds contain numerous enzyme inhibitors (which are not deactivated by toasting alone).
Drain the nuts or seeds. For the first two flavor variations, melt about 4T. butter onto the baking pan. For the third flavor variation, don’t use butter.
Pick one of the flavor variations and mix with the nuts on the baking pan.
- 1 1/2t. rosemary, 1 1/2t. salt, 1/4 t. cayenne
- 4T. Parmesan cheese, 1 t. garlic salt
- 1/4c. soy sauce or Braggs aminos, pinch cayenne
Bake at 325 degrees for about 10-20 minutes, stirring every few minutes. Cool. Store in the refrigerator.
Optional: To keep the nuts or seeds in more of a “raw” state, instead of toasting them, keep the oven below 150 degrees and bake for 12-24 hours until dry.
For information on the healthy fats in nuts and seeds check out: