Activated nuts

Activated nuts

By
From
Real Food by Mike
Makes
2 cups
Photographer
Alan Benson

‘Activated’ has become a buzz word whenever we use nuts. The main reason people activate nuts is that raw nuts contain phytates and enzyme inhibitors, which can reduce the body’s ability to absorb certain nutrients properly. It’s best to activate all nuts and pulses, and even seeds, to purge them, although some seeds are very small and difficult to handle. There have also been arguments on the other side of the fence, however, saying that phytates are anti-inflammatory and have antioxidant properties. The choice is yours.

I activate nuts because I like the texture of them. The crunch is deep and far more satisfying than just toasting them in the oven. Once they’ve been soaked and rinsed, they’re ready to be made into nut milks (see page 238) or dehydrated until crisp. Try using tamari instead of salt for a different toasted flavour, but you will need to use double the amount of tamari.

Ingredients

Quantity Ingredient
2 cups raw nuts, shelled
2 teaspoons salt
50ml water

Method

  1. Combine all the ingredients in a non-reactive container, then cover and soak overnight.
  2. Preheat the oven to the lowest setting (about 50°C) or turn on your dehydrator, if you have one.
  3. Drain the nuts and rinse them well, patting them dry with a clean tea towel (dish towel). Lay them on a baking tray and roast them for 24–48 hours.
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