Nuts and seeds prepared this way are easier to digest than raw or roasted nuts, making their powerhouse nutrients more available.

Directions:

  1. Soak nuts or seeds in slightly salted purified water at least 7 hours or up to 12 hours.
  2. Drain and rinse nuts with pure water. If you have a salad spinner, spin out small amounts of nuts at a time.
  3. If you have a dehydrator, just follow the manufacturer’s directions.
  4. 
If you don’t have a dehydrator, prepare drying racks or cookie sheets with layered newspaper topped with clean paper towels.
  5. Lay the nuts or seeds in a single layer on the paper towels.
  6. You can place the sheets in the sun with a layer of cheesecloth over them.
  7. Alternatively, put them in the oven with the oven light on. As you have the opportunity, turn the oven on low for three minutes at a time. I do this several times throughout the day. The temperature of the oven mustn’t go above 150 degrees, and most ovens only regulate down to 170 degrees.

Pecans and walnuts will dry at about the same time. Almonds take longer. Seeds are the quickest. So be sure to separate out the different varieties if you are doing a mixed batch.

Test for doneness by biting into a nut – should be dry and crispy!! Delicious!