Activated nut butter

Activated nut butter

By
From
The Pip & Nut Butter Cookbook
Photographer
Adrian Lawrence

Activated nut butter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. You might like to activate your nuts before making them into nut butter. Activation increases the nutrient value of the nuts and helps make them easier to digest. It’s a bit of a fiddly process but if you have the time it’s worth it.

    Wash the nuts, then pour enough cold, fresh tap water into a pan or bowl to cover the nuts when they will be added. Add table salt to the water and stir to dissolve, until you can’t see any grains. Then place the nuts in the water and leave to soak.

    Drain the nuts and rinse under cold running water. Spread out evenly on a baking tray in a single layer and dry the nuts on the lowest setting on your oven (for timings, see guide below), turning them occasionally.

    Once transformed into nut butter, eat within 1–2 days.
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