Activated nuts

Activated nuts

By
From
The Yoga Kitchen
Makes
450ml
Photographer
Lisa Cohen

To activate raw nuts, place the required amount into a bowl that will hold them comfortably and cover with filtered water. Add a pinch of sea salt and leave to soak at room temperature for 8–12 hours or overnight. These are now activated and can then be dried if required. Preheat the oven to its lowest temperature, drain off the water from the nuts, spread them out on a baking tray (baking sheet) and place in the oven until completely dry.

Spiced almond butter

Ingredients

Quantity Ingredient
500g raw almonds, activated
1/2 teaspoon sea salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 teaspoons vanilla bean paste or vanilla extract

Method

  1. Preheat oven to 160°C and roast almonds for 15–20 minutes, until they are lightly golden.
  2. To make the butter, place the almonds and salt into a small food processor or high-speed blender and pulse until the almonds resemble coarse crumbs. Add the spices and vanilla paste and begin to blend the almond crumbs, stopping to scrape down the sides of the food processor. The almond oils will start to be released from the nuts and they will begin to turn buttery.
  3. Blend for an extra minute or until you have reached the consistency you desire. Place the butter into a clean, screw-topped jar and store in the refrigerator for up to 1 month.

Hazelnut butter

Ingredients

Quantity Ingredient
500g raw hazelnuts, activated
raw cacao powder, optional, to make chocolate hazelnut butter

Method

  1. Preheat oven to 160°C and roast hazelnuts for 15–20 minutes, until they are lightly golden.
  2. To make the butter, place the roasted hazelnuts into a small food processor or high-speed blender and pulse until the hazelnuts resemble coarse crumbs. Begin to blend the hazelnut crumbs (and cacao powder, if using), stopping occasionally to scrape down the sides of the food processor. Although the hazelnuts will start off looking quite powdery, when the oils start to be released from the nuts, they will begin to turn buttery.
  3. As soon as the hazelnuts turn buttery, blend for an extra minute or until you have reached the consistency you desire. Place the butter into a clean, screw-topped jar and store in the refrigerator for up to 1 month.
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