TheHippyGardener's shared items
Enzyme-Rich Almonds
Snacks
4 cups (950 mL) whole, raw almonds
6 cups (1.5 L) clean water
1 Tbs (15 mL) sea salt
Put raw almonds in 1/2 gallon mason jar. Add sea salt. Fill to the shoulder of the jar (where it starts narrowing) with water. Stir to dissolve the salt. Let soak in a warm place for a minimum of 7 hours, or overnight. Drain the almonds. Spread in a single layer on dehydrator tray(s). Dray at 145 degrees Fahrenheit for no more than 2 hours, then turn down the temperature to below 118 degrees Fahrenheit. When nuts are crunchy and free of moisture, they are done. Let cool before storing in an airtight container.
No dehydrator?
If you can't dehydrate your nuts, you can use the oven to dry them out. While most enzymes will not last (some die at 118 degrees Fahrenheit and others last until 140 degrees Fahrenheit), at least the enzyme inhibitors will be deactivated. Dry your nuts in the over at the lowest temperature possible, turning as needed to keep air circulating and to keep the nuts from burning.
6 cups (1.5 L) clean water
1 Tbs (15 mL) sea salt
Put raw almonds in 1/2 gallon mason jar. Add sea salt. Fill to the shoulder of the jar (where it starts narrowing) with water. Stir to dissolve the salt. Let soak in a warm place for a minimum of 7 hours, or overnight. Drain the almonds. Spread in a single layer on dehydrator tray(s). Dray at 145 degrees Fahrenheit for no more than 2 hours, then turn down the temperature to below 118 degrees Fahrenheit. When nuts are crunchy and free of moisture, they are done. Let cool before storing in an airtight container.
No dehydrator?
If you can't dehydrate your nuts, you can use the oven to dry them out. While most enzymes will not last (some die at 118 degrees Fahrenheit and others last until 140 degrees Fahrenheit), at least the enzyme inhibitors will be deactivated. Dry your nuts in the over at the lowest temperature possible, turning as needed to keep air circulating and to keep the nuts from burning.
Notes :
- From GNOWFGLINS print-out.