• 500gms of raw nuts (I use cashews & walnuts)
  • Fine Celtic salt or ground Himylayan rock salt
  • Baking paper
  • Baking trays

Preparation & Instructions

Soak nuts in glass jar or ceramic bowl in the fridge either all day or all night. 
Drain nuts and rinse
Spread out on baking sheets
Sprinkle with salt of your choice
Pop into slow oven, say 50 degrees (not fan forced) either all day or all night
Test for crunch and texture to know that your nuts have dried sufficiently.
Keep in glass jar...for how long? Depends on the climate, you can keep in the fridge. They don't last long in our house!

Soaking nuts helps to remove Phytic acid - which binds to minerals such as zinc and iron preventing us from absorbing them. It also interferes with enzymes needed for the breakdown of proteins in the stomach and small intestines. Once you've tried activated nuts you won't look back.

Tips: I use cashews and walnuts because they seem to dry at a similar rate. I haven't had the same success with macadamia nuts, but I encourage you to experiment with your favourite nuts.

Happy activating and hope to see you at the next Thermomix Cooking class!

AuthorAmanda Hansen