Why We Soak and Dehydrate Our Nuts May 15 2016

Nuts are delicious, super versatile, and nutritional powerhouses. This makes them an excellent ingredient in our grain free desserts.  However, nuts contain not-so-helpful phytic acid, so we take extra care to prepare them properly.

Why we soak and dehydrate nuts at Broomfield, Colorado's Back to Basics Kitchen.
Phytic acid blocks the absorption of minerals and enzymes, which means that consuming too much of it is not the best for your health, and you're also not getting all the goodness you can from the nuts.  Luckily, there's an easy solution!
In order to break down the phytic acid, it’s important to soak nuts.  The acid dissolves into the soaking water, which you then discard. 

Then, to return the nuts to their crispy, crunchy state, dehydrate them.  This takes additional time and effort, but the nutritional benefits are worth it. We've found it also improves their texture for making flour. The process of soaking nuts makes them more nutritious and easier to digest.

Take our chai spiced organic almond butter. We soak and dehydrate organic almonds before grinding them into a creamy butter with cinnamon, ginger, nutmeg, cardamom, cloves, allspice, and vanilla and organic dates.

Most commercial brands do not prepare their nut butters in this way, and they can leave you feeling very heavy after eating them. This nut butter is perfect right out of the jar and will leave you feeling enlivened because we've done some of the hard digestive work for your body already.

Why we soak and dehydrate nuts at Broomfield, Colorado's Back to Basics Kitchen for our nut butters and other products

Soaking and dehydrating is key for our Super Almond Cookies, many of our muffins, and the crisp topping many of you are enjoying this week.