Sprouted nuts or seeds are a delicious snack to put in school lunches, have in your pocket for long hikes or bike rides, or bring to a movie or sports game instead of popcorn and/or candy. (Our theater doesn’t allow outside food or drink, so we have to smuggle GAPS snacks in when we go to a movie.)
It’s important to rotate which nuts you eat when, because, if you eat the same nut too many days in a row, you will become allergic to that nut or seed. Try making a chart showing which nut you are supposed to eat on Monday, Tuesday, Wednesday, etc. Don’t eat too many nuts though!
Sprouted nuts will almost always be used in my baking recipes, so make sure to always have some on hand!
- 2 cups raw nuts
- 1 qt lukewarm water
- 1 tbsp. sea salt
- Dissolve the salt and water together in a large bowl.
- Add the nuts and let sit out overnight. For cashew nuts, leave for no more than four hours.
- The next morning, drain the nuts and rinse thoroughly in a colander.
- Evenly spread the wet nuts over a cookie sheet.
- Preheat the oven to 200F and slide the cookie sheet of nuts in. Leave the oven door ajar and toast until crispy, 10-24 hours, or longer, for certain thick nuts like hazelnuts. If your family happens to have an oven with the setting “warm-proof” or if it can go as low as 145F, then you do not need to leave the door ajar.
Alternative: If you have a dehydrator, line the number of layers you will need with cheese cloth and evenly spread the nuts out on them. Turn the dehydrator on at 145F and dry the nuts until crispy.