Soaking & Sprouting Nuts
Here’s a short introduction to the concept of why you should soak nuts and how to do it. A lot of this information is found in Sally Fallon’s book “Nourishing Traditions,” here's a useful summary.
Unlike grains, nuts contain smaller amounts of phytic acid. Their real issue for us is having high amounts of enzyme inhibitors. These enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. But they can really strain the digestive system.
Soaking nuts in warm water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes nuts much easier to digest and the nutrients more easily absorbed. And, yes, this is a traditional method of preparation. For example the Aztecs would soak pumpkin or squash seeds in salty water and then, sun dry them.
Here are a few specific questions, answered by Sally Fallon:
Why use Salt in the Soaking Water?
“ The salt helps activate enzymes that de-activate the enzyme inhibitors. For grains, we soak in an acidic solution to get rid of phytic acid. Nuts do not contain much phytic acid but do contain high levels of enzyme inhibitors. The method imitates the way the native peoples in Central America treated their nuts and seeds–by soaking them in seawater and then dehydrating them.” Sally Fallon
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Ingredients
For 1 Person(s)
Recipe
- 1 tablespoon(s) sea salt
- 4 quarts filtered water (enough to cover)
- 4 cup(s) nuts or seeds (only one variety at a time)
Soaking & Sprouting Nuts Directions
- Sally Fallon’s basic method is as follows: Dissolve salt in water, pour over nuts or seeds, using enough water to cover. Leave in a warm place for specified time. Then drain in a colander and spread on a stainless steel pan. Place in a warm oven (no warmer than 150 degrees) for specified time, turning occasionally, until thoroughly dry and crisp. Really make sure they are all the way dry! If not, they could mold and won’t have that crispy wonderful texture. I have found the longer I soak a seed or nut, the longer it takes to dehydrate them.
- I use a food dehydrator instead of an oven. It works well, and keeps the oven free. However, if you don’t have that option, most of us with newer stoves can’t set our ovens at the required 150 degrees Fahrenheit. While I have not personally experimented with this, I have heard of others who leave their ovens cracked to keep the temperature lower or who occasionally open up the oven to also keep the temperature lower. You could put in an oven thermometer to keep track of the temperature. While this would not be the most energy efficient method, it could work. If worse comes to worse, while doing it at 200 degrees (the lowest temperature many stoves will go to) will destroy all those good enzymes and won’t be optimal, I would rather have soaked and slightly toasted nuts then unsoaked nuts.
- Pumpkin Seeds (Pepitas)
4 cups of raw, hulled pumpkin seeds
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water
Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp - Pecans or Walnuts
4 cups of nuts
2 teaspoons sea salt
filtered water
Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.
Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator. - Almonds
4 cups almonds
1 tablespoon sea salt
filtered water
Soaking time: At least 7 hours, or overnight
Dehydrating Time: 12 -24 hours, until completely dry and crisp
I like to slip off the skins before dehydrating. - Hazelnuts
4 cups hazelnuts
1 tablespoon sea salt
filtered water
Soaking time: At least 7 hours, or overnight
Dehydrating Time: 12 -24 hours, until completely dry and crisp - Macadamia Nuts
4 cups of raw macadamia nuts
1 tablespoon sea salt
filtered water
Soaking time: At least 7 hours or overnight
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