METHOD • ‘Activating’ your nuts allows for all the indigestible elements to be removed making this a healthier nut choice.
INGREDIENTS • 400g preferred nuts (raw) - e.g. almond, cashew, pecan, macadamia • 2 tsp sea or Himalayan salt
NUTRITION PER PORTION: • Protein: 21g • Fat: 56g • Carbs: 7g
• Put the nuts in a bowl, cover with filtered or mineral water and add the salt. Soak for 8-12 hours, but please note that cashew nuts only need 2 hours soaking time. Strain and rinse the nuts and discard the soaking water. • Preheat your oven to 100oC. Place the nuts in a single layer on a nonstick baking tray and transfer to the oven. Stir or turn occasionally until they’re completely dry, which will take approximately 45 mins. Keep checking on them so they don’t burn as it happens very fast.
• Leave the nuts to cool and then put them in a food processor and blitz until you make nut butter. You’ll need to scrape the sides of the bowl down frequently. It’ll take around 10-15 mins and you can then experiment with different flavours of nut butter e.g. vanilla, chocolate, cinnamon, coconut etc.
• Cook’s Note: You can also keep the activated nuts whole for snacking, but will need to leave them in the oven slightly longer so that they’re crispier. Try sprinkling with some soya sauce before they go into the oven or experimenting with different herb and spice mixes.
Meleni Aldridge BSc Nut Med Dip cPNI Cert LTFHE