Soaking nuts in salty water has all sorts of wonderful benefits (as outlined here). But how do you do it? What do they taste like? Does the gain outweigh the pain?
I am so glad to have committed to cooking through Nourishing Traditions on this blog, as otherwise I would probably have never bothered to try soaking nuts. Yes I’ve been aware of the health benefits, but really! I’ve already got enough clutter in my kitchen without another bowl sitting around on my precious worktop space! I reall could not be bothered to even try doing this.
However, I have now soaked nuts, twice, and it was not hard. I get the feeling it does not need to be a precise science (less weighing and measuring = less time). My kids have not noticed the difference and have happily snacked on almonds. Hoorah! I may even start to do this on a regular-ish basis.
As is my pattern, I followed the ‘recipe’ from Nourishing Traditions by Sally Fallon page 514. Please find it below complete with pictures and comments.
Crispy Almonds (4 cups/ 600g)
- 600g (4 cups) almonds, preferably skinless
- 1 tablespoon seasalt (see which I use here)
- filtered water
Skinless almonds are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skin on. (As I have done here. I agree that almonds without skin may be more versatile.)
Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander.
Spread on a stainless steel baking tray and place in a warm oven (no more than 65 C) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.
This is not really a recipe as much as a suggestion of how best to prepare nuts for optimum enzymes. The nuts tasted pretty similar after this process to before although I found that 12 hours in the oven was definitely not long enough as the nuts were still quite chewy. After 24 hours the nuts were crispy again. Come back in the next few weeks to see what I make with these nuts….