Soak and Dehydrate Raw Nuts and Seeds
Soak raw nuts and seeds overnight with sea salt to reduce phytic acid and enzyme inhibitors, then dehydrate at low temperature until crispy. This traditional preparation method enhances nutrient bioavailability and restores natural crunchiness while preserving enzymes.
Ingredients
- 4 cups nuts or seeds, raw and organicalmonds4 cupsproteinadds tree_nuts
common choice
- 1 tablespoon sea salt
- pure water
Instructions
- 1
Place raw organic nuts or seeds in a half-gallon Mason jar.
- 2
Add sea salt and fill the jar with pure water.
- 3
Swirl the water to dissolve the salt.
- 4
Soak overnight or for at least 7 hours.
- 5
Drain the nuts and seeds.
- 6
Rinse if desired using a sprout screen with metal band.
- 7
Remove skins if desired.
- 8
Spread in a single layer on a dehydrator tray.
- 9
Dehydrate at 95 to 100 degrees Fahrenheit until crispy, usually about 24 hours.
- 10
Check for crunchiness and confirm moisture is gone.
Tips
A sprout screen with metal band makes draining easier.
Dehydration time varies by dehydrator model and humidity conditions.
Taste-test to confirm crispness before storing.
Good to Know
Store in airtight container at room temperature for up to 2 weeks, or freeze for longer shelf life.
Soak nuts or seeds the evening before. Complete dehydration can be done days in advance.
Use in granola, trail mix, salads, or eat plain as a snack.
Common Mistakes
Use soaked nuts before fully dehydrating to avoid mold or spoilage.
Skip rinsing if you prefer the salt coating; rinsing removes surface salt.
Do not exceed 100 degrees Fahrenheit to avoid destroying beneficial enzymes.