While over for dinner one evening, our friend Lis recommended a way to prepare almonds to snack on and they were exceptionally good. I already love almonds, raw, roasted, salted... whatever. But these came out different; crispy, tasty and believe it or not, even better for you than a regular almond.
Why is it better? Well, when nuts are soaked overnight in a salt water brine then dried in a warm oven or dehydrator they are easier to digest, and their nutrients more readily available. When the temperature is kept low for drying the nuts, the enzymes that are activated through the soaking stay in tact providing more nutrients than if they were roasted in a hot oven.
- 1 lb raw almonds
- 1 tbl sea salt
- filtered water, enough to cover almonds
- Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight.
- Drain in a colander.
- Spread on a stainless steel baking pan, or dehydrator tray.
- Place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. (If using a dehydrator use the setting for nuts/seeds or just make sure it’s less than 150 degrees Fahrenheit.)
- Store in an airtight container
I found raw almonds at Whole Foods for about $9/lb (ouch!). I found them at the Alemany Farmer's Market in San Francisco for about $4/lb (much better.) The almonds you get at the farmer's market are going to be local, better quality and true "raw" almonds. Mass produced and packaged raw almonds are often pasturized and often include old, imported and inferior nuts. So support your local grower and buy from the farmer's market!
You can order California Almonds online at: D&S Ranches