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Monday, September 24, 2012

Crispy Almonds and Cashews

Pecans.  Almonds.  Peanuts.  Cashews.  Pepitas (pumpkin seeds).

These 2 recipes are our favorites!  I don't leave for a soccer practice or game without these almonds!  :-)

Crispy Almonds
4 cups almonds, preferable skinless (I can't find skinless)
1 tablespoon sea salt (Redmonds Real or Celtic Sea Salt)
Reverse osmosis or filtered water

Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes.  (The skins are probably removed by a machine process.)  Skinless almonds are easier to digest and more satisfactory in many recipes.  However, you may also use almonds with the skins on.  

Mix almonds with salt and reverse osmosis water and leave in a warm place for at least 7 hours or overnight.  Drain in a colander.  Spread on a stainless steel or baking stone and place in a warm oven (no more than 150 degrees or lowest temperature your oven will go and leave oven door propped open with a wooden spoon, mine will only go down to 170 degrees) for 12-24 hours, stirring occasionally, until completely dry and crisp.  Store in a glass, airtight container.

Variation:  Crispy Almond Slivers
Use 4 cups slivered almonds instead of whole almonds.


Crispy Cashews
4 cups "raw" cashews
1 tablespoon sea salt (Redmonds Real or Celtic Salt)
Reverse osmosis or filtered water

Some care must be taken in preparing cashews.  They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings.  You may dry them in a 200 to 250 degree oven--the enzymes have already been destroyed processing.

Soak cashews in salt and filtered water for 6 hours (NO LONGER...so set the timer on this one!)   Drain in a colander.  Spread on stainless steel or stone baking sheet or pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp.  Store in a glass airtight container in the refrigerator.

ENJOY!!!

*Taken from Nourishing Traditions by Sally Fallon.  A must buy book!!




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