As the daughter of Blue Diamond almond farmers, I grew up eating almonds by handfuls (“A can a week, that’s all we ask.“). While I still like them raw, I now prefer to eat them sprouted. Why sprouted? Raw nuts & seeds contain antinutrients like phytic acid & lectins, both of which can block nutrient absorption. Soaking the nuts reduces amounts of these antinutrients as well as jumpstarting germination, which also helps your body absorb the nuts’ nutrients. Plus, a sprouted almond is just downright delish! Give a try & you might never go back to raw!
Ingredients
- 3 c raw almonds
- 3 c water
- 1 T fine sea salt
Set oven to lowest setting, 150-170 deg max (see NOTE).
Rinse nuts thoroughly, then drain. Dry almonds really well with a towel, then spread them directly onto a baking sheet. Dehydrate in oven for 12 hrs (overnight). After 12 hrs, taste an almond. It should be crunchy. If not, return to oven for another 1-2 hrs. Check them regularly.
Sprouted almonds are activated (like fresh produce) & should be stored in an airtight container in the fridge. They’ll stay fresh for up to 2 wks…though I doubt they’ll be there that long!
NOTE:
You do not need to dehydrate the almonds, though it does help keep their healthful fats intact. Eating them straight up soaked is just a delish!