So why take the time to soak and then slowly roast nuts? It might sound like a totally nutty, time-consuming idea. And it is. But let me assure you, once you taste them you will understand. They are delicious. Walnuts metamorphosize from bitter things into buttery, crispy goodness. Apparently preparing nuts in this way also makes them more digestible. Once you get the hang of it, it's really not a big deal. It's not much hands-on time at all, just a few minutes here and there. And if you're not comfortable leaving the oven on its lowest setting while you're out of the house (we don't condone this, but we admit that we've done it a couple of times), you can roast them overnight. We have a strong pilot light in our gas oven that heats things even when the oven isn't turned on. (Sorry to brag.)
almonds, walnuts soaking, originally uploaded by bingolio.
Here's the procedure:
1. Soak 1-4 cups nuts (raw, preferably organic) in a bowl of water with about 1-3 teaspoons of sea salt for 6-8 hours. (The more nuts, the more salt.)
2. Drain them and spread them out on a parchment lined baking sheet.
3. Put your oven on the lowest possible setting. Depends on the oven. No more than 150 degrees is recommended by Sally Fallon (Nourishing Traditions, yes, she is my idol).
4. Bake for about 12 hours or overnight. Test one to see if it is crunchy. They are kind of gross if they are not completely dehydrated. I made that mistake early on. They really need the full 12 hours. You'll become a nut connoisseur before you know it!
5. Store in a jar in the fridge and grab them whenever you need them!
Once they're done, how do you use them? In salads, on yogurt, in place of pinenuts in pesto recipes, in grain salads...or by the handful. - Erin
almonds, walnuts soaking, originally uploaded by bingolio.
Here's the procedure:
1. Soak 1-4 cups nuts (raw, preferably organic) in a bowl of water with about 1-3 teaspoons of sea salt for 6-8 hours. (The more nuts, the more salt.)
2. Drain them and spread them out on a parchment lined baking sheet.
3. Put your oven on the lowest possible setting. Depends on the oven. No more than 150 degrees is recommended by Sally Fallon (Nourishing Traditions, yes, she is my idol).
4. Bake for about 12 hours or overnight. Test one to see if it is crunchy. They are kind of gross if they are not completely dehydrated. I made that mistake early on. They really need the full 12 hours. You'll become a nut connoisseur before you know it!
5. Store in a jar in the fridge and grab them whenever you need them!
Once they're done, how do you use them? In salads, on yogurt, in place of pinenuts in pesto recipes, in grain salads...or by the handful. - Erin
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Hi, Erin. This is such a great a blog! I'm going to do the nut thing right away. I love the taste of roasted nuts, but haven't been roasting them because it supposedly ruins the good oils in them to roast them at high temperatures. I'm very excited about this! Your blog is very appealing visually. Great layout. I like it. I'm looking forward to reading more!
ReplyDeleteI'm soaking my first pot of nuts! I'm doing walnuts. Tomorrow I will roast them for 12 whole hours.
ReplyDeleteI just finished all the ones you made while you were here. Yum!
I made kale tonight for the first time. Delicious! I made it just the way Sally F. says to.
Thanks for this blog. I love it!!
Just took my nuts out of the oven. Delicious!!
ReplyDeleteShould they be cooled completely before putting them in the jar?
I usually let them cool :) - Erin
ReplyDelete