There is so much disappointment in the land of products masking as nutritional snacks. We’ve been stuck in the weeds with packets and promises and it’s time to get out.
Nuts are one of those foods that loads of people have digestion issues with. They have quite a few enzyme inhibitors and a little phytic acid, so they can bother your digestion and cause bloating, gas, heart burn and stomach ulcers over the long term – hardly sounding very appealing! Soaking them breaks those bad bits down, and dehydrating in a super low oven keeps all the nourishment in tact! You then have super nourishing snacks, that have loads of health benefits. I’ve been doing this for a couple of years and never looked back. The process of soaking in salted water and then dehydrating, is called Activating, so let’s get to it…
While a 24 hour nut project might seem a ridiculously long time before you can get munching, the actual work part is about 5 minutes and the results are worth it. Key, is to do a kilo at a time, so you’re not constantly soaking and baking…
How to Activate A Nut (or seed)!
Take your 1kg of raw almonds, pecans, walnuts, hazelnuts, pepitas, sunflower seeds or pine nuts and place in a bowl covered well with filtered water. Add 1 tablespoon of salt, cover and soak for a minimum of 7 hours. I like to pop them on to soak as I get dinner happening at night, then pop them in the oven next morning!
CASHEW AND MACADAMIA NOTE: If you’re soaking cashews, macadamias, you only want to soak for about 5 hours or they break down too much, so do that soak during the day or as soon as home from work until bed time.
Next morning, strain them off and rinse with more filtered water. Arrange on 2 large baking trays in 1 flat layer and place in a 80 Celcius oven, or 150 Farenheit. If your oven doesn’t go quite that low, leave it at its lowest with the door slightly open a crack – i wedge mine open a touch, with a fork – adapt and survive!
Dry them out fully for about 10-12 hours in the oven, then remove.
5 flavours?? Yes, it’s true!
Now the fun part. You can make your whole kilo taste the same – ie plain, or with a little macadamia nut oil and celtic sea salt OR you could do this: Create 5 delicious, simple flavours, by dividing your kilo batch into 5 x 200g lots.
In 5 small jars place the following ingredients
Jar 1: 1 teaspoon macadamia oil, 1/2 teaspoon celtic sea salt
Jar 2: 1 teaspoon rapidura or coconut sugar, 1 teaspoon macadamia or coconut oil, 1 teaspoon cocoa powder or carob, 2 pinches cinnamon, pinch pepper
Jar 3: 1 teaspoon salt, 1 tsp coconut oil or macadamia, 1 tsp of your favourite curry powder blend. I love a hot African Spice blend for these!
Jar 4: Plain! Reserve for cooking, baking and when you don’t want a fancy snack 🙂
Then pop the warm almonds over the top, pop the jar lid on and toss the flavours through the nuts with a little shakey shake. Cool them in those jars with the lids off and then pop the lids on and store for up to a fortnight.
Jar 5: I bring you…
Salted Caramel Almonds Recipe
- This one requires a little cooking, but the best bit? It’s worth it!
- In a small sauté pan, place the ingredients.
- Bring the 3 ingredients to the bubble, and just as they caramelise into a deep golden brown, pour over the awaiting almonds and quickly toss with a small spoon, before it crystallizes. This is enough to do 150-180g almonds. If you want to make more, just double or triple the quantities.
- Eat them hot or eat them cool! They are absolutely delicious and should come with their own addiction warning!
I hope you’ll love them and please feel free to share with your friends. Everyone deserves a little deliciousness in a brave new world without or with far less sugar 🙂
Real Food. Happy Bodies.