Comments on: Dear Mark: Soaking Seeds and Nuts

By: Lisa

Lisa — Fri, 19 Mar 2010 20:33:35 +0000

Thanks!
That’s exactly how I’m drying them. Door propped open, oven set at 170, thermometer hanging steady at 150!

By: Lisa

Lisa — Fri, 19 Mar 2010 18:22:42 +0000

Lisa,

I dry two sheet pans of nuts that have been soaked a few hours in a slight sea salt brine (about 4 pounds of nuts at a time, spread out in a shallow layer) in my oven for most of the day, until they have a crispy texture when chewed. Periodically I stir the nuts to allow even drying. I use the lowest tempt setting on my oven (170F°) and keep the door propped open a bit with a wooden spoon to reduce the temperature slightly as well as to allow water vapor to dissipate. Allow the nuts to cool completely before storing in an airtight container.

Be sure the nuts are quite dry and crunchy (they’ll be considerably lighter, too), as they will develop mold if too much moisture remains during storage. Large nuts (like Brazil nuts) need more drying time than smaller nuts, like pecans.

By: Lisa

Lisa — Fri, 19 Mar 2010 17:43:51 +0000

I have some soaked walnuts and pecans drying in the oven right now. Do they just need to dry to the touch or do they need to stay in there longer? Thanks.

By: ray

ray — Tue, 16 Mar 2010 18:18:51 +0000

DEAR CELIAC–about soaking almonds–the point of soaking RAW ALMONDS is to spout them and make them a living food so they are more nutritious and the coating that is harmful comes off. Then you can also slide the almond skin off after 24 hours and it is like blanched. (Therefore you can’t soak almond flour –it is not a live almond anymore). When you soak almonds 24 hrs you will see they grow in size 30 to 40 % and the tip grows out a bit.

(My wife has celiac too and can’t eat all almond shaped nuts and fruits with almond shaped pits.)
Roy

By: Cat

Cat — Fri, 07 Aug 2009 00:43:48 +0000

Dear Mark,

I have Celiac and am gluten intolerant and bake with blanched almond flour sometimes. I have trouble digesting it though. Can you please tell me if you know anything about soaking actual almond flour, how and if that would help once the nuts are already ground into flour? Thank you.

By: Taking a break « No Magic Pill

Taking a break « No Magic Pill — Thu, 09 Oct 2008 17:56:35 +0000

[...] some assumptions challenged, have some chard, some dietary tricks to consider, Mark discusses teabagging your nuts (if you don’t get it, don’t ask), cooking tome packs in the pounds, Coke [...]

By: markus

markus — Tue, 07 Oct 2008 12:44:44 +0000

if this is applicable: one needs to be aware that the peanut is not a nut – but a legumes – and as such contain the hight antinutrient content mark mentions to a far greater degree than true nuts

i should suggest avoiding these altogether

it’s very difficult in some countries to obtain raw nuts – like the UK – and i found out the hard way that soaking already processed nuts is – well – uck?

By: Son of Grok

Son of Grok — Tue, 07 Oct 2008 01:39:48 +0000

New_me,

Make sure that you post somewhere around here on your findings! I would be interested in other squash seeds too.

By: new_me

new_me — Mon, 06 Oct 2008 22:17:00 +0000

I’m still wondering about eating various squash seeds. Has anyone tried squash seeds other than pumpkin? I did some research and the general consensus is that it is ’safe’ to eat them. I think I’ll have to give it a try and let you all know how it turns out.

By: new_me

new_me — Mon, 06 Oct 2008 22:14:20 +0000

I am an avid reader of Sally Fallon and have soaked, salted and dried my nuts and seeds ever since I read her recommendation. The end result is a wonderful improvement over what I used to eat. There is a unique crispness and flavor to them. It is all well worth the effort, which really isn’t much.