Not quite a recipe as much as a how to prepare the almond for optimum nutritional benefit. This can then be the basis for many other recipes. Soaking and dehydrating the nuts activates their enzyme content. This post will explain more.
makes 4 cups
Skinless almonds are apparently best to use as they are easier to digest but I couldn’t easily get hold of them so I have used almonds with the skins on for this ‘recipe’.
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 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container. (note that I had them in the oven overnight and they were still slightly soft the next day. In the end I put them back in the oven for another overnight stay to crisp them up as I was worried they might go mouldy in my jar!)
Next week I will have a go at making almond nut butter from these nuts. Yum!