Activated Dehydrated Walnuts
Often called "activated walnuts," soaking and then dehydrating walnuts at a low temperature helps reduce phytic acid and enzyme inhibitors, making them easier to digest and incredibly crunchy.
Ingredients
Contains Tree nuts
Directions
- Mark step 1 done
Place Raw walnuts (400g) in a large bowl and cover with filtered water. Stir in Sea salt (8g) until dissolved.
- Mark step 2 done
Allow the walnuts to soak at room temperature for 8 hr (up to 12 hours).
- Mark step 3 done
Drain the walnuts in a colander and rinse them thoroughly under cold running water to remove the salt and any residue.
- Mark step 4 done
Spread the walnuts in a single layer on dehydrator trays or a baking sheet lined with parchment paper.
- Mark step 5 done
Dehydrate at 45°C for 12 hr to 24 hours. If using an oven or air-fryer, use the lowest possible setting (ideally below 65°C) and check frequently until they are completely dry and snap easily when broken.
- Mark step 6 done
Let the walnuts cool completely before storing them in an airtight container in the fridge or freezer for maximum freshness.
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