It took much trial and error for me to get activated almonds right. The secret lies in soaking for the almonds for around 12 hours (you don’t have to be exact but try to be close to this mark), then dehydrating for 36 hours in a food dehydrator. You can also choose dehydrate your almonds in the oven, however you’ll need to monitor and assess from 24 hours to ensure they don’t overcook.
- 1-1.5kg almonds (choose pesticide free, preferably organic)
- Juice of half a lemon/1.5 tablespoons apple cider vinegar
- 1 tablespoon good quality salt – finely ground (optional)
Rinse the almonds then drain and add to a large bowl. Cover in plenty of water – ideally you should have a ratio of at least 3 times water to almonds. Add the lemon juice or apple cider vinegar (this will help neutralise the phytic acid in the almonds and make them more easily digestible). Soak for 12 hours then drain and pat dry thoroughly. If you’re using salt, mix through the almonds little by little evenly distributed.
Add the nuts to the food dehydrator and cook at 75 degrees celsius/165 degrees Fahrenheit for 36 hours. If using an oven, choose the lowest setting on your oven (mine is 50 degrees Celsius) and check after 24 hours to see how the nuts are. Depending on the strength of your oven you may not need to go the full 36 hours.
Once your nuts are cooked (they should be delicious and crunchy) allow to cool completely then store in glass jars.