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    Raw nuts

    Raw nuts

    Raw nuts are a source of essential nutrients and are also a good addition to yogurt, in cake or simply as a snack.

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    At Kaas & Borrelz we mix, roast, bake and in some cases salt our nut mixes ourselves, according to the recipe. After years of being on the market, we now know what tastes good, and you can taste that in our delicious nut mixes that make every occasion a party.

    Are nuts considered superfoods?

    Superfoods are particularly rich in nutrients and are therefore often seen as a superfood. Nuts such as almonds and walnuts contain lots of healthy fats, protein and fiber. In addition, it is also a good source of Omega-3 fatty acids. Nuts promote hard work, blood circulation, and have an anti-inflammatory effect. So as far as we are concerned, nuts are definitely a superfood.

    How are nuts baked and roasted?

    Nuts are fried in a deep fryer with special oil. When the oil is 175°C, the oil is ready for the nuts. These are baked until they reach the right color. When nuts go into the oven they are roasted. This is the same process only without oil. The advantage of heating nuts is that the nuts become crunchier and richer in taste.

    Using nuts as an ingredient

    Nuts are versatile in use and perfect as an ingredient. In many cases it adds fiber and flavor. Examples are:

    • As a snack: Eat them straight away as a nutritious and tasty snack.
    • In salads: Add them to salads for extra crunch and flavor.
    • In desserts: Use them in baking recipes, such as cookies, cakes, and granola.
    • Side dishes: Sprinkle them over side dishes such as roasted vegetables or rice dishes.
    • In breakfast: Add them to yogurt, oatmeal or smoothie bowls for extra crunch and nutritional value.
    • To carpaccio: Sprinkle pine nuts over the carpaccio for a tasty bite

    How do you send nuts?

    Nuts are always freshly packed and treated. We weigh the weight and pack it in an airtight resealable container. This is useful to keep the nuts for as long as possible.

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