How To Activate nuts

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I’m excited about activated nuts. Not just because their goodness can be more easily absorbed by the body after activation, but because they taste so good!

I’ll tell you a bit about the health side in a minute, but activated nuts have a depth of flavour I’m not sure any other roasted nut can deliver. Have you tried them?

Basically, activated nuts become ‘activated’ after being soaked in salted water for 12 – 24 hours, then drained and slow dried in a low oven, or dehydrator.

Put simply, soaking the nuts increases the nutrient content by breaking down the enzymes that inhibit the bodies potential to absorb the good stuff from the nuts. These same enzymes also build up and can make digestion sluggish. See, there’s good reason to this time consuming method. After the soaking, and slow drying, the nuts are’activated’. The body can draw more nutrients from them and digest them easier too – sounds good to me!

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This method will work with all types of nuts. Almonds are incredibly popular to activate and so are macadamia nuts, and brazil nuts. Some of the drying times will vary though with the different nuts so it’s best to soak and dry them separately.

Plan ahead. Get your nuts soaking for 12 – 24 hours, and then be home on a day where they can slowly dry out on the lowest heat your oven can muster (about 65C) That’s it! Work done! They’re worth the wait.

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 Activated pecans and walnuts

Ingredients 

300g organic walnuts

300g organic pecans

2 tsp salt

Water to cover

To serve 

1 cup organic sultanas or organic raisins – optional

Place walnuts in a large bowl, cover with water, add 1 tsp of salt and stir till dissolved.  Repeat the same process with the pecans, soak them in a large separate bowl with the remaining salt. Set both bowls aside on the kitchen bench and soak for 12 – 24 hours ( I soaked mine for 12 hours, but have also been told, up to 24 hours is better for releasing more nutrients).

Once soaking is done, set oven to the lowest setting – 65C. Drain nuts well. Line two trays with baking paper and spread nuts onto separate trays, dry for 6 – 8 hours (mine dried for 6.5 hours and were perfect). Remove from oven and set aside to cool completely before storing in air tight containers.

For a sweet healthy snack – take 1 cup of cooled walnuts, 1 cup of cooled pecans and mix with 1 cup of organic raisins or sultanas.

8 Comments Add yours

  1. yvettedelacy says:

    I have a few old walnut trees that we harvest many walnuts from each year. So I am going to try this with some of them.

    1. Fantastic Yvette. You’re so lucky to have organic walnut trees on your property!

  2. I love this recipe…do come over and join us at the new vegetarian foodie group “Sharing food with Shivaay Delights”

    https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

    Can’t wait to see you there

    Regards D 🙂

  3. Liz Reedy says:

    This looks like a goer. I am also wondering if I can use my newly acquired dehydrating machine- for the process. I will try this and let you know as it does slow drying over long periods and you can set it to turn itself off ! Bonus. Thanks for always brining something new to my attention I really appreciate it.

    1. I’m yet to experiment with a dehydrator, but yes, you can definitely use one for activated nuts. I think the drying time is a little less, try 4 hours to start with and just experiment.

  4. The classical snack I could die for!

  5. Sheridan says:

    Do you think putting them into your Bircher muesli the night before eating would activate them Michelle?

    1. Hi Sheridan. Yes, soaking the nuts in your bircher would definitely help break down some of the undigestible enzymes. In fact, I recently read that after the initial soaking the nuts can be drained and stored wet in the fridge for several days. At the beginning of the week you could soak a batch overnight, drain them off, store them in the fridge and add them to your bircher each morning. Good luck.

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