Sprouted Almonds

Sprouted Almonds

Sprouted almonds are nutrient-rich and easier to digest than raw almonds. Here’s the best way to prepare them:

Steps to Prepare Sprouted Almonds:

1. Soak the Almonds:

   • Place raw, unpasteurized almonds in a bowl.

   • Cover with filtered water (2–3 cups of water per cup of almonds).

   • Add a pinch of sea salt to enhance sprouting and reduce enzyme inhibitors.

   • Soak for 8–12 hours at room temperature (overnight is ideal).

2. Rinse and Drain:

   • Drain the soaking water and rinse the almonds thoroughly under cool water.

   • Optional: If sprouting for longer, place almonds in a sprouting jar or a bowl covered with a breathable cloth (e.g., cheesecloth).

   • Rinse and drain every 8–12 hours for 1–2 days until small white sprouts appear. (Note: Almonds may not sprout significantly due to their hard nature, but soaking alone activates the sprouting process.)

3. Dry or Dehydrate (for storage or snacking):

   • Spread the sprouted almonds evenly on a dehydrator tray or baking sheet.

   • Dehydrate at 105–115°F (40–46°C) for 12–24 hours in a dehydrator until crispy. This low temperature preserves enzymes and nutrients.

   • Alternatively, dry in an oven on the lowest setting (ideally below 150°F) with the door slightly ajar, checking frequently (8–12 hours).

   • Ensure almonds are fully dry to prevent mold during storage.

4. Store:

   • Store dried sprouted almonds in an airtight container in a cool, dry place for up to 6 months or refrigerate for longer shelf life.

   • If not drying, consume fresh sprouted almonds within 2–3 days and store in the fridge.

Optional Preparations:

• Seasoning: Before dehydrating, toss with spices (e.g., cinnamon, smoked paprika, or sea salt) for flavored almonds.

• Blending: Use fresh sprouted almonds to make creamy almond milk, nut butter, or add to smoothies.

• Baking: Incorporate into recipes like granola or energy bars.

Tips:

• Use raw, organic, unpasteurized almonds for best results, as pasteurized almonds may not sprout.

• Taste test during dehydration to achieve desired crunchiness.

• Sprouted almonds are softer when fresh; dehydration restores a crunchy texture.

Enjoy as a snack, in salads, or as a base for raw recipes!