Terry’s Crispy Nuts/Seeds
Soak nuts in saltwater till well soaked or sprouted Throw off soak water and rinse well Lay nuts on dehydrator shelves singularly, not stacked or overlapping Dry in dehydrator or oven at low temp for days until dry and crisp. Place in an airtight container. Store in the freezer or fridge. Soaking nuts removes enzyme inhibitors, makes them easy to digest, and gives them a nice crunch while keeping them raw because the enzymes are still intact.
Optional.
Excalibur and Sedona dehydrators will both accommodate FIVE lbs of almonds split between nine shelves at a time.
Store in freezer, with a working bag in the fridge.
Yum! Do you use this same process for any nuts and seeds? I’m thinking pumpkin seeds and maybe pecans since those are plentiful right now. Also, may I share this with my mother by copying and pasting the link to our private family group on fb?
Hi Celina,
Different seeds and nuts take differing amounts of time according to the characteristics of the seed/nut. I generally go by the directions listed in Nourishing Traditions by Sally Fallon. That’s a cookbook that belongs in every natural kitchen. I believe we may have a chart in our files. I’ll check.
Feel free to share it anywhere.