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Crispy Nuts

Easily digestible crispy nuts and seeds are very easy to make. All you need are nuts and seeds of your choice, Celtic sea salt, and some water.
Choose one type: almonds, hazelnuts, walnuts, pumpkin seeds, or sunflower seeds.

SERVINGS 12
  • RECIPE SOURCE From "Nourishing Traditions" by Sally Fallon
  • PREP TIME 8 hrs
  • COOKING TIME 24 hrs
  • TOTAL TIME 32 hrs

Recipe Tags

cfidlf20    cooking for your client    soaking&sprouting   

Ingredients

  • 4 c nuts or seeds, raw, organic (avoid roasted or pre-salted varieties, and soak one kind at a time)
  • 1 Tbs Celtic sea salt
  • Filtered water (enough to cover nuts)

Cooking Instructions

Directions

1. Soak nuts or seeds fully submerged in salted water for a minimum of 8 hours and up to 24 hours.

2. Once they are finished soaking, rinse the nuts or seeds thoroughly in a colander.

3. Preheat your oven to its lowest setting (around 120°F-180ºF), sometimes labeled warm.

4. Place the rinsed nuts or seeds in a single layer on a parchment-lined baking sheet, and place them in the oven. Pry the oven door open with a wooden spoon or a pot lid to allow the temperature to stay slow and the moisture to leave the oven.

5. Let dehydrate for at least 12 hours and up to 24 hours, until nuts or seeds are dry and crispy.

6. It is important to let them dry fully so they don’t mold. Test them by biting into one, it should have a crispness to it.

7. Store in an airtight container in the refrigerator or a cool, dry place for up to 1 month.

Notes

These nuts are crispy and not browned because of the low setting on the oven. If you have a dehydrator use the 120º F setting.

Allergens

tree nuts