A delicious, quick and nourishing snacking option for your lunchbox. Also works as salad or soup topper. Roasted with the goodness of turmeric and chia.
2 cups raw cashew nuts
1 tablespoon chia seeds
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon chilli flakes
2 teaspoons dried rosemary
1 tablespoon extra virgin olive oil
- Pre-heat oven 140C.
- Place cashew nuts in a large bowl with all the other ingredients. Toss to mix well.
- Spread nuts evenly on a rimmed baking tray and place in oven. Bake the cashew nuts at 140C for 10 minutes. Remove, toss nuts around and spread evenly. Bake for another 10 minutes until a shade darker and starting to turn golden.
- Remove from oven. Cool completely and store in an airtight jar for up to two weeks.
Optional – Soak cashew nuts in cold water for an hour. Drain. Then mix them with all ingredients and bake in oven. This will produce a less crunchy result but the nuts will be easier to digest and gentler on your stomach.