Activating Nuts/Seeds for Flour

What are Activated Nuts?

Activated nuts have been soaked in water and salt for a period of time, which starts off the germination or sprouting process, then dehydrated at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds that help enhance their digestibility.

Nuts and Seeds are fibrous and should not be introduced if the patient is experiencing severe digestive distress. When digestive symptoms have shown some good signs of improvement, the patient may introduce nuts slowly and gradually when following the ‘Introduction Diet Steps’.
The Introduction Diet provides a slow introduction to nuts by starting with the following:
1. nut butter
2. followed by baking with nut flour
3. and finally adding nuts for snacks themselves with encouragement to chew them well.

IMPORTANT: The Sensitivity Test is advised to be carried out first for those who suspect a true nut allergy, however there are many people who express their intolerance of nuts during the introduction diet who may need to determine themselves whether to wait until further healing takes place before introducing them.

Preparing and soaking/activating nuts and seeds are important, especially for people who already have digestive problems and food sensitivities. Almonds (as well as most other nuts) contain toxic substances known as enzyme inhibitors and phytates (phytic acid). These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially zinc. Soaking nuts in warm salty water overnight will activate enzymes that neutralise enzyme inhibitors and also breakdown a large portion of Phytic acid that allow the nutrients to be better absorbed in the digestive system. Activating your nuts and seeds at home gives you the added reassurance and peace of mind in knowing that the nuts have been prepared and activated properly, unlike commercial brands which often skip this process.  Choose organic where ever possible.

Avoid commercially available nuts, seeds or bean flours as they are not usually pre- soaked. Soaking nuts removes enzyme inhibitors and breaks down a large portion of Phytic acid. (Blanched organic nut flours are ok because the skins on the almonds have been removed). Soaking beans, lentils and split peas removes lectins and starch. Soaking Seeds allows them to think they are becoming a tree and they begin to sprout and become easier to digest whilst enhancing their nutritional content.

Foods require different soaking times for full germination (see the charts at the bottom of the post). As a general rule with nuts: the harder the nut, the longer the soak. Long-soak nuts (almonds, walnuts, pecans, wild peanuts and hazelnuts) need at least 8 hours. … Improved flavor and texture: Soaking softens food, making it easier to blend.

After your seeds have been soaked you can dry them and grind them into flour. Soaking not only removes toxins but it also makes the nut or seed think that it is becoming a tree which also in turn increases their nutritional value. Avoid soaking them for too long, as this will make them taste sour. Coconut flour is high in fibre and is generally not recommended for individuals who are prone to experience diarrhoea but it can be used for others. Compared to nut or seed flours, coconut flour does not need the extensive preparation with soaking but they can be difficult to cook with and need a lot of eggs for binding in baking or the mixture will be too dry and crumbly. A combination of nut flours and coconut flour makes for a very interesting and creative result. Grated coconut can be used to make coconut milk – refer to our recipes for coconut milk.

 

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Activating Nuts/Seeds for Flour
This recipe is appropriate from Stage 6 on the Introductions Diet
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Prep Time 2-12 hrs
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Instructions
  1. In a large bowl place your nuts or seed of choice.
  2. Dissolve salt in enough water to cover the amount of nuts/seeds you are activating.
  3. Cover with the salt water solution.
  4. Soak the nuts or seeds for the specified time according to the chart below (see soaking time chart)
  5. Strain and rinse the nuts when the specified time has lapsed.
  6. Spread the nuts or seeds over a dehydrator rack, or baking tray.
  7. Place in the oven on a low heat (90 degrees) or dehydrator until completely dry and the moisture is removed. The dehydrator is a longer drying process but helps to keep activated nuts active. The oven can stop the germination process, however it will get the job done in drying the nuts and seeds after they enzyme inhibitors have been removed.
  8. Eat the activated nuts as they are or make flour from them by grinding the nuts in a strong blender like a vitamix or thermo until you have a flour like consistency.
  9. Store nuts, seeds or nut flours in an air tight container.
Recipe Notes

Clinical Notes

Try fermenting nut/seed flour or nut/seed milk if nuts and seeds continue to be a bit of a problem.