Many folks like to snack on nuts. They can be a great source of minerals that the body needs. I know that some of you are allergic to all nuts. If so, please read about Suzanne’s wonderful menagerie of critters instead. I have an allergy to one type of nut, …
Many folks like to snack on nuts. They can be a great source of minerals that the body needs. I know that some of you are allergic to all nuts. If so, please read about Suzanne’s wonderful menagerie of critters instead. I have an allergy to one type of nut, but I can eat pecans. I’m glad, because my sister just gave me a large bag of pecan halves.
Nuts can be a great addition to baked goods. I often have people ask me why some baked goods are clearly better than similar recipes. I believe it’s because of the nuts used. Nuts can be heavy and oily. They contain enzyme inhibitors that make them hard to digest. The book, Nourishing Traditions by Sally Fallon, tells us how to prepare nuts for the best taste and nutrition. Nuts must be soaked in salt water. I have been doing this since I first purchased her book about eight years ago. It makes an incredible difference in the taste.
To prepare pecans or walnuts, I soak them overnight (in a warm place) in water with two teaspoons of salt. In the morning I drain them and place them in the food dehydrator to let them dry all day, or until they’re dry and crispy. Then they can be stored in an air-tight container. To dry raw-skinless peanuts, pine nuts, hazelnuts, almonds, cashews or macadamia nuts, you raise the amount of salt to a tablespoon.
If you don’t have a dehydrator, the nuts can be placed on a baking pan and kept at no more than 150 degrees for 12-24 hours. I have not tried this since my current, soon to be gone, oven is uneven in temperature.
This method also extends the shelf life of the nuts. Try it and you’ll see the difference.
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