Toasted Activated Walnuts
Activated nuts are raw nuts that have been soaked in water with salt for several hours and then dehydrated at a low temperature. This process is done to mimic the natural germination process, which helps break down phytic acid and enzyme inhibitors. These compounds can interfere with digestion and nutrient absorption.
Why Activate Nuts?
- Improved Digestibility – The soaking process helps remove enzyme inhibitors, making the nuts easier on the digestive system.
- Enhanced Nutrient Absorption – Phytic acid, which binds minerals like calcium, magnesium, and iron, is reduced, allowing for better mineral absorption.
- Better Flavor and Texture – Activation can enhance the natural taste of nuts, making them more buttery and crisp when dehydrated.
- Reduced Bitterness – Some nuts, like walnuts, have a naturally bitter outer layer that soaking helps to remove.
How to Activate Walnuts
- Add your shelled walnuts to a bowl.
- Measure, one cup at a time, water and pour over the walnuts until they are covered.
- For each two cups of water that you used, stir in one tablespoon of salt.
- Cover the container and let sit for 8-12 hours (overnight).
- Drain water out and place walnuts on paper towels and dry them a bit.
- Pre-heat oven to lowest setting it will go (mine goes to 170° F).
- Transfer nuts to a pan and place in oven to dehydrate for 8-12 hours.
- Finally, let walnuts sit on pan for a while until cool.
- Store in airtight container or bag. You can place in fridge to store longer.
While I have had almonds, pecans, and walnuts done this way, walnuts are my favorite.