Rinse the nuts under running water and pat dry. Spread them out on a drying rack or baking sheet. Dry them about 12– 24 hours in the dehydrator . If you are drying in the oven, set the oven to the lowest possible temperature, preferably no higher than 65°C.
Today, activated nuts are raw nuts that have been sprouted or sprouted through soaking and gentle dehydration processes. The salt is necessary to neutralize the enzyme inhibitors. It’s possible to do this at home, but you’ll need a food dehydrator, about 24 hours drying time, and you’ll need to watch out for mold growth.
Activating almonds can help break down these inhibitors, releasing the enzymes and making nuts easier to digest and gentler on the stomach. Nuts also contain phytates, also known as phytic acid, a natural compound found in plant seeds (nuts, seeds, legumes, etc.).
Toss dehydrated almonds with sea salt and rosemary and place on a baking sheet and toast, turning halfway or until almonds are golden, about 10 minutes (they will also smell incredibly at this point).
Soaked almonds are best stored in an airtight container in the refrigerator. To soak almonds at home, simply cover them with water in a bowl and let sit for 8-12 hours. If you prefer a crispier texture, you can dry them in an oven or dehydrator.
Another way to reduce the phytate content of raw nuts is to soak them. Soaking is a precursor to germination, and the seed uses enzymes to break down the phytate. Soaking time may vary depending on which nut you’re soaking, but overnight is a general guide.
Put simply, activated almonds are just regular almonds that have been soaked in water for 24 hours before being dried again over low heat. Not an entirely groundbreaking treatment, but the simple soaking process does offer a ton of benefits. Don’t have time to soak your own?
Activated nuts have been soaked in water for about 12-24 hours to start the germination process; and then often slowly dried again so that they are still crisp. Nuts are plant seeds, and if soaked long enough, the germination process can begin, leading to changes in the seed.
Soak most nuts for at least 7 hours or overnight to fully activate the enzymes. However, some nuts (such as cashews) require a shorter soaking time, otherwise they will become too soft and develop a bad taste.
Improves digestibility: Soaked almonds are easier to digest than raw or roasted. Anything we soak, be it almonds or anything else, is easy to chew and is softer on the digestive system. Almonds are a rich source of antioxidants and if we soak them, the benefits are multiplied.
Soaked almonds are better because the almond shell contains tannins that inhibit nutrient absorption. Soaking the almonds makes it easier to detach the shell, which allows the nuts to easily release all the nutrients.
Soak a handful of almonds in half a cup of water. Cover and let soak for 8 hours. Drain the water, peel off the skin and reserve the almonds a plastic container. These soaked almonds will keep for about a week.
When consumed, this toxin is broken down into several compounds, including hydrocyanic acid — a toxic compound that can cause death ( 2 , 3 ). Case studies suggest that swallowing 6-10 raw bitter almonds is enough to cause severe poisoning in the average adult, while ingesting 50 or more can cause death.
Nutritionist Ruchika Jain recommends that the safe limit is 6-8 almonds per day. Soaked almonds are also beneficial, you can soak them overnight and consume them in the morning.