Piglet and I decided that we will be preparing healthy roasted nuts and seeds for Chinese New Year guest. The typical CNY cookies contains lots of sugar and flour. This would be a low carb option and we can continue munching on it if there are leftovers from CNY.
There are options to add flavouring such as honey, chilli powder, curry powder etc. And also add oil to roast it to enhance the flavour. However, I decided to do mine plain as I might use it in salads or even future bakes. I’m also worried that the addition of oil will cause it to go rancid quickly.
We came back with sunflower seeds, cashew nuts and almonds from our local baking shop. Other choices would have been pumpkin seed, hazelnut, walnut and peanut. I prefer the skinless peanuts from my local hypermarket but it was out of stock.
Method
Preheat oven to 160C convection for 15 minutes.
Spread it across 1 layer.
Every 2-3 minutes, use a ladle or spatula to mix.
When it is slightly browned, remove it from the oven and transfer it to another pan to cool.
Right: New batch of unroasted sunflower seeds on pan
Roasting duration:
- Sunflower seeds: 4-5 minutes
- Almonds: 7-8 minutes
- Cashew nut: 7-8 minutes
