If there’s a nut worth activating, it’s most certainly the walnut. The process of soaking walnuts then slowly dehydrating them renders a beautiful, crunchy texture to the nuts and in my opinion improves their flavour by reducing the bitterness of the skin.
The process of “activating” nuts has become popular in recent times as an increasing number of people embrace eating whole foods. However soaking grains, legumes, nuts and seeds is an ancient art of food preparation that helps improve digestibility by neutralising harmful phytic acid and enzyme inhibitors that bind to minerals in the digestive tract including (including calcium, iron, zinc and magnesium) – limiting their absorption within the body.
Walnuts are often labeled as superfood for good reason. They are rich in omega-3 essential fatty acids and are a good source of vitamin E. Studies have credited walnuts for supporting heart health, lowering the risk of type 2 diabetes and for their ability to help the body fight cancer, particularly prostate and breast cancer.. The world’s healthiest foods website has a great overview of the health benefits of walnuts.
- 1 kg walnuts (more or less, depending on how many you have available)
- 2 tablespoons apple cider vinegar
- Plenty of filtered water at room temperature (or slightly warmer)
- Place the walnuts in a large bowl (preferably glass or ceramic)
- Cover with plenty of filtered water so that there’s ample when the nuts swell (make sure it’s at least room temperature, or just a little warmer)
- Add the apple cider vinegar and mix through well
- Soak for 6 hours
- Drain well and pat dry
- Place in a food dehydrator on the lowest temperature for 19 hours or place in your oven on the lowest temperature and roast for 14 hours. Check a couple, allow to cool and if not crunchy allow to dehydrate for another 5 hours
- Once ready allow to cool and enjoy
- Store in an airtight container or in the fridge or freezer