Nutritionist Lucy Hyland

Dry Roasted Cashews

February 18, 2010
Posted by Lucy

Roasting cashews can intensify their flavours and also give them more of a bite. I'm suggesting roasting cashews at a fairly low heat for a longer time - this helps reduce the likelihood of rancidity (see below) and so is better in terms of healthy eating. Adding nuts and seeds are a great addition to a healthy eating plan.

1. Preheat oven to 70 oc
2. I'm using about 3oog (2 cups) of cashews here so that you can do a large batch in one go but use as much or as little as you want.
3. You can flavour the cashews. Sprinkle some tamari (soya sauce) on if you want to eat them as a snack instead of crisps, add to stir fries or on top of salads. Sprinkle them with cinnamon if they are going on top of your porridge in the morning or on chopped fruit and yogurt as a morning snack.
4. Spread a layer on a roasting tray and roast for 15-20 mins.

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