Ever read an article talking about “activated nuts” and wondered what they were talking about? They are quite trendy and the term really only refers to the fact that the nuts have been soaked, resulting in sprouting, which releases their enzyme inhibitors. Phytic and oxalic acid are enzyme inhibitors which are added to nuts to prevent them from sprouting at inappropriate times, but also results in them being difficult to digest, which means that people who find they bloat after eating nuts should try activating them first. If the texture you are left with after soaking doesn’t appeal to you, then you can dehydrate them in a dehydrator, or bake them on a very low heat in your oven to regain their dry, crunchy texture. Herbs and spices can be added to make them more flavoursome.
400g whole nuts (try almonds, brazil nuts, macadamia nuts, hazelnuts, pecans, waluts, pistachio nuts or cashews). Suggested herbs and spices include sea salt, garlic salt, onion power, tamari or curry powder.
Place the nuts in a bowl, add enough filtered water to cover, then set aside to soak. The length of time you need to soak for will depend on the type of nut you use. The harder the nut, the longer the soaking time. Soak almonds for at least 12 hours, brazil nuts and macadamia nuts for 8 hours; pecans, walnuts and pistachio nuts for 4-6 hours; and cashews for 2-4 hours.
After soaking, the nuts will look nice and puffy, and may even start to show signs of sprouting.
Rinse the nuts under running water and pat dry. If you want to add flavor, now is the time to do it. Just shake a couple of teaspoons of whichever seasoning you like over the nuts and stir well.
To toast the nuts without damaging all those nutrients you’ve activated, dry them out using low heat – either in a dehydrator or on the lowest temperature in your oven, which is usually 50 degrees C. This will take anywhere from 6 – 24 hours, depending on the temperature you’re using. The nuts are done when they feel and taste dry.
Use the activated nuts as you would normally use toasted nuts. They can also be ground and used for baking. Store in an airtight container in the pantry for up to 3 months.
Date posted: 2016-05-15 | posted by: debras