Salt, Soak, and Dehydrate RAW Nuts
Presoaking raw nuts removes the phytic acid found in nuts and seeds. This substance is what causes that strange aftertaste that "sets my teeth on edge" when eating raw nuts. By soaking nuts, the enzyme inhibitor allows that prevents the human body from absorbing iron, calcium, zinc, and magnesium. So presoak your raw nuts and get more value from their precious
raw nuts of choice: almonds, pecans, walnuts, hazelnuts, sunflower seeds, etc.
sea or mineral salt of choice
Sedona Raw Food Dehydrator or Excalibur Dehydrator
large soaking bowls
measuring cups & spoons
The Salt, Soak and Nuts
My sea salt of choice is Hawaiian Sea Salt. But you might want to experiment with assorted mineral and sea salts to see what your tastebuds prefer.
Add one or two tablespoons of sea salt to a large bowl, add filtered alkaline water and stir till the sea salt is totally dissolved.
The Nut Soak
Add only one type of nut to the salted water and soak the raw nuts overnight or for twelve hours
The Nut Rinse and Dehydration
After twelve hours, simply drain the nuts in a small hole sieve and distribute the nuts in an even layer over the trays of your dehydrator.
I use the Sedona Raw Food Dehydrator and set the temperature at 115 degrees F and the timer to dehydrate for 24-hours.
After 24 hours, taste a nut to make sure it is crisp... if not, add more time and repeat the tasting till you have the desired crisp to your raw nuts.
Allow the dehydrated nuts to cool for at least 30 minutes before storing.
The Nut Storage
Keep your dehydrated nuts crunchy by storing them in vacuumed sealed jars.
I use two half-gallon canning jars for one bag of dehydrated Costco Pecans.
With the wide-jar FoodSaver Vacuum Topper, vacuum seal each jar and seal the the jar ring.
Reseal the Jars Between Servings
Each time a vacuumed sealed jar is opened, take the time to re-seal the jar to keep the nuts crisp and perfect for all your recipes.
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