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.
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 actually improves their texture for making flour.
The process of soaking nuts makes them more nutritious and easier to digest. I, Susanna, notice a huge difference with the soaking, and I have a sensitive digestive system.
Most food companies do not prepare their nuts in this way, and they can leave you feeling very heavy after eating them. We've done some of the hard digestive work for your body already.
Soaking and dehydrating is key for our Super Almond Cookies, our housemade Blueberry Lemon Granola, many of our Paleo Bakery muffins, and our new Paleo Sandwich Bread.