Soaked and Dehydrated Nuts
If you are new to dehydrating, check out the Dehydrating
FAQs Page - it will
answer a LOT of your questions!
Soaking and then dehydrating nuts makes them CRUNCHY! and
this process reduces the lectins as well as maintains the
healthy enzymes in the nuts.
1) Place nuts (tree nuts: almonds, walnuts, pecans,
etc) in a glass or stainless steel bowl. Cover with
filtered water (I used bottled spring water). Cover
bowl and let soak 12 hours or overnight.
You do not want to use tap water because of any
'additives' (floride, etc) in the water. Neither do
you want to use distilled because it would leach minerals
out of the nuts.
|| 2) Drain the nuts and rinse thoroughly - until the water
3) Spread nuts on dehydrator trays and load trays into the
Set dehydrator for 125 degrees and turn on.
Drying will take from 12-18 hours (sometimes much longer)
Nuts are done when they are CRUNCHY!
To test - take a nut out of the dehydrator, let cool a bit,
and when cool, eat - if it's not crunchy yet, leave to
You can dry the nuts at a lower temperature to retain more
of the live enzymes. The manual that came with your
dehydrator will explain more, but in general foods that are
dried at lower temperature (about 118 degrees) will retain
the 'live' enzymes naturally found in the food - but it will
take much longer to dehydrate.