Ingredients
- 2 cups cashews.
- 1 1/2 teaspoon coconut oil.
- pinch sea salt and freshly cracked pepper.
- 1 teaspoon turmeric.
- 1/2 cup coconut flakes.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a tray with baking paper.
2. Place all ingredients besides the coconut flakes onto the baking tray and toss together with your fingers. Place in the oven and cook for 10 minutes, tossing after 5 minutes. In the last 2 minutes toss through the coconut flakes and cook until everything is lightly browned.
3. Once cooked, remove from the oven and allow to cool before serving.
Note
After some more turmeric-spiced, anti-inflammatory recipes? Check out our popular Anti-inflammatory Turmeric Tea and our One-Pan Turmeric Chicken Drumsticks.
If you’re concerned about the good fats in nuts, we recommend buying your nuts organic and as fresh as possible, then dehydrating them instead of baking in the oven.
We always try and boost our recipes with a little extra nutrition whenever possible. This time, we pimped our cashews with the anti-inflammatory spice!
Ingredients
- 2 cups cashews.
- 1 1/2 teaspoon coconut oil.
- pinch sea salt and freshly cracked pepper.
- 1 teaspoon turmeric.
- 1/2 cup coconut flakes.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a tray with baking paper.
2. Place all ingredients besides the coconut flakes onto the baking tray and toss together with your fingers. Place in the oven and cook for 10 minutes, tossing after 5 minutes. In the last 2 minutes toss through the coconut flakes and cook until everything is lightly browned.
3. Once cooked, remove from the oven and allow to cool before serving.
Note
After some more turmeric-spiced, anti-inflammatory recipes? Check out our popular Anti-inflammatory Turmeric Tea and our One-Pan Turmeric Chicken Drumsticks.
If you’re concerned about the good fats in nuts, we recommend buying your nuts organic and as fresh as possible, then dehydrating them instead of baking in the oven.