Yields1 Serving

 2 cups raw organic almonds
 ½ tablespoon quality salt (Himalayan or coarse sea salt)
 filtered water to cover

Method
1

Soak almonds in salt and filtered water overnight, or up to 12 hours.

2

Drain through a colander. Spread on a stainless steel baking tray (or alternative baking try with baking paper laid down first). Place in a warmed oven or dehydrator at low temperature, around 75 C for 18 to 24 hours. Turn occasionally and remove when completely dry and crisp to eat.

Storage
3

Store in either an air-tight container or in the freezer. They are delicious to eat fresh or straight from freezer.

Uses
4

Use for snacks, lunch boxes, salads, biscuits, almond nut butter and any recipes asking for almond meal.

Notes
5

** This recipe is from 'Nourishing Traditions' by Sally Fallon. As I have learnt from the Weston A Price Foundation www.westonprice.org nuts in their natural state are coated in enzyme inhibitors, stopping us from accessing the enzymes that meke nuts digestible.

6

"Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in warm oven. (You may also use dehydrator). This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors". (Nourishing Traditions, p 512).

Ingredients

 2 cups raw organic almonds
 ½ tablespoon quality salt (Himalayan or coarse sea salt)
 filtered water to cover

Directions

Method
1

Soak almonds in salt and filtered water overnight, or up to 12 hours.

2

Drain through a colander. Spread on a stainless steel baking tray (or alternative baking try with baking paper laid down first). Place in a warmed oven or dehydrator at low temperature, around 75 C for 18 to 24 hours. Turn occasionally and remove when completely dry and crisp to eat.

Storage
3

Store in either an air-tight container or in the freezer. They are delicious to eat fresh or straight from freezer.

Uses
4

Use for snacks, lunch boxes, salads, biscuits, almond nut butter and any recipes asking for almond meal.

Notes
5

** This recipe is from 'Nourishing Traditions' by Sally Fallon. As I have learnt from the Weston A Price Foundation www.westonprice.org nuts in their natural state are coated in enzyme inhibitors, stopping us from accessing the enzymes that meke nuts digestible.

6

"Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in warm oven. (You may also use dehydrator). This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors". (Nourishing Traditions, p 512).

Activated Almonds **