AuthorAdapted by Carol Carlson from Nourishing Traditions
For better nutrient absorption and ease of digestion, soaking and dehydrating nuts and seeds is a must. It's a simple thing to do; the trick is to plan ahead by two days. Doing several kinds at a time - as many as your oven or dehydrator can handle - is a good time saver. You'll be ready with nourishing snacks on hand as well as the ingredients to make holiday dishes and delicious gifts.
Any nuts or seeds, such as almonds, walnuts, pecans, hazelnuts, macadamia, cashews, pumpkin or sunflower
Warm filtered water
Empty nuts into bowls large enough to hold nuts and water with room for expansion.
Add room temperature filtered water to cover nuts with 1 inch more water, as they will expand.
Stir in 1 Tablespoon sea salt to 4 cups of nuts; adjust accordingly.
Cover bowl with clean towel or plate; leave on counter at least 7 hours or overnight. (For cashews, soak for a maximum of 6 hours.)
Prepare your dehydrator; set on lowest setting, less than 118°; or preheat oven to lowest temperature (150° ideal; usually 170°)
Adjust oven shelves to top and bottom third of oven.
Line cookie sheets with parchment paper
Drain and rinse nuts in a large strainer, colander, or by hand; shake out excess water.
Place nuts on parchment-lined cookie sheet in a single layer.
Bake for about 24 hours, checking at 12 hours, and periodically. After 24 hours, they should be crispy.
Remove and let air cool; store in air tight containers. Refrigerate walnuts.
Recipe by Good Sense Health at https://goodsensehealth.com/ready-for-holiday-baking/