SHOULD I ALWAYS SOAK MY NUTS?
by Eva Rawposa
This is a great question that I received after the blueberry pie recipe. In recipes like pie, cookies, parmesan, etc. where the texture is not a liquid, you definitely want to keep the nuts dry. Otherwise, you could really end up with a strange texture!
Nevertheless, I prefer to add a step and soak them, then dehydrate. It’s your choice whether you want to take the time. I’ll share how and why I do that, and you make the decision if it makes sense for you too!
I soak almonds, walnuts, pecans, and sunflower seeds.
I first soak them in water that more than covers the nuts for about 8 hours (overnight). I rinse them well, then soak for another 8 hours if I have the time. If I still have more time, I repeat this one last time, but with the nuts in the fridge.
I keep the temperature at 115 degrees Fahrenheit, and I remove the nuts after about 8-12 hours or when they are completely dry.
Soaking removes enzyme inhibitors and brings the nuts to life. It also brings the FLAVOR to life! The flavor of nuts that have been soaked and dehydrated is AMAZING — sweet without a trace of bitterness, fresh, and just overall much more vibrant. You can feel the vibrance with easier digestion, as well.
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