CRUNCHY ALMONDS

Preparation time: 2-3- days

Difficulty: easy


Ingredients: 250 g raw almonds, soaked overnight


By soaking the nuts, phytic acid breaks down so it can be absorbed properly. Nuts also contain enzyme inhibitors and this is another reason why they are difficult to digest if you don’t soak them. Soaking the nuts neutralizes enzymes which allow for proper digestion.


Drain and rinse the soaked almonds and place them evenly on the baking tray. Bake them in a dehydrator at 41°C until they get crunchy, approx. 24 hours. If we don’t have the dehydrator, we can also hydrate them in a kitchen oven at the lowest temperature with the oven door slightly open, until they are crunchy. If you want your almonds to be sweet, drizzle them with lemon juice mixed with coconut or agave syrup. You may also use any other mixed nuts which you dehydrate unseasoned. Those are more than great as well.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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