Non-activated almonds (whether raw or roasted) contain enzyme inhibitors that prevent the digestive system from fully extracting their valuable nutrients. However, by soaking them in water, it is possible to make them germinate. At this point, all the proteins, vitamins, minerals and fatty acids they contain will be activated, while the enzyme inhibitors will be deactivated. To get the most out of the nutrients offered by almonds, find out how to activate them.
Steps
Part 1 of 2: Soak the Almonds
Step 1. Buy raw almonds at the supermarket
If you can't find them, look for them at a health food store instead. You can buy organic raw almonds or not.
Make sure they aren't salty and haven't been roasted
Step 2. Pour 2-4 cups (280-560g) of raw almonds into a large bowl
Use a bowl large enough to hold both the almonds and the water needed to cover them. The amount of almonds to use depends on how many you want to activate.
Step 3. Cover the raw almonds with water
Pour in enough water to completely submerge the almonds, leaving about 4cm of liquid above the nuts. Add half a tablespoon or a tablespoon (10-20 g) of sea salt. Mix the almonds, salt and water with a spoon.
The salt intensifies the flavor of the almonds and helps deactivate the enzyme inhibitors
Step 4. Leave the almonds to soak for 7-12 hours
Cover the bowl with a clean cloth and set it aside. Leave them to soak overnight or for 7-12 hours.
Step 5. Drain and rinse the almonds
After soaking, pour them into a colander to drain. Rinse them in the colander with tap water to get rid of the salt and other residues.
Step 6. Eat raw almonds
You can eat them directly, without roasting them. However, if you prefer the flavor and texture of dried almonds, then do the procedure using an oven or dryer.
Part 2 of 2: Drying the Almonds
Step 1. If desired, season the almonds with salt or a mixture of spices
In a small bowl, add salt, cinnamon sugar, cajun, or your favorite spice blend. Mix the almonds with the spices until they are evenly coated.
Step 2. Spread the almonds on a baking sheet
Line a baking sheet with parchment paper, then pour in the almonds. Distribute them evenly.
The almonds should be distributed creating a single layer, without overlapping
Step 3. Bake the almonds in the oven at 65 ° C for 12-24 hours
If the minimum oven temperature is above 65 ° C, then cook them on low for 8-10 hours. The almonds will be ready once they become crunchy. Remember that the core should also dry out, without remaining moist and soft.
Before storing almonds, make sure they are completely dry. Otherwise, mold will form, even if you keep them in an airtight container
Step 4. If you have a dryer, use it to dehydrate the almonds
Set it to a temperature of 65 ° C. Spread the almonds on the dryer tray in a single layer and let the device work for 12-24 hours, or until the almonds are crunchy.
It is not necessary to line the dryer tray with parchment paper
Step 5. Store the almonds in an airtight container
Let them cool at room temperature for about an hour. Put them in a jar, or in an airtight plastic or glass container. You can keep them in the pantry for a month.
