It’s fall, the weather is getting cooler, time to turn on the oven and roast some almonds, pepitas (pumpkin seeds), and brazil nuts (or any nuts and seeds you prefer)!
I just put about 1 teaspoon of organic olive oil in center of pan, add the nuts and seeds and mix with my hands to coat the nuts. I add sea salt, then bake at 350 degrees for about 8 – 10 minutes. It’s important to be right there and stir about every minute. They will brown fast. I don’t set a timer, it’s different every time.
I just love the flavor of the roasted nuts and seeds. In the photo, I don’t have the brazil nuts, but I do love those also. They are my husband’s favorite and he seems to be able to digest them easier than other nuts and seeds.
The only downfall to roasting nuts and seeds is that I can’t stay away from them! Also, the nutritional level may be affected, also. But, in any case they are a nice change to eating the raw nuts and seeds and they are great on salads!
Just one more side note on salad “toppings”. We love sprinkling Perky’s Crunchy Flax Cereal on our salads! It adds the crunch and some sweetness which mixes well with our homemade salad dressings!
It’s also a great cereal just to eat for breakfast or a snack! They are soy, nut, gluten, & lactose free. I love putting organic strawberries and blueberries on top!