Summary of How to activate almonds (and why you’d even want to)
- What does it mean to have your almonds activated?
- How long do activated almonds last?
- Why are almonds no longer considered a superfood?
- What does “activated” mean for nuts?
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AI Overview
AI Overview
Activating almonds involves
soaking raw, organic almonds in salted water for 12–24 hours to reduce phytic acid and enzyme inhibitors, making them easier to digest and more nutrient-dense. This process increases nutrient absorption, improves taste, and results in a crunchier texture. After soaking, they must be rinsed and dehydrated at low temperatures (
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This video demonstrates how to activate almonds:
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The Centre of Ki
YouTube • Aug 14, 2022
How to Activate Almonds (Step-by-Step)
Soak: Place 2 cups of raw, organic almonds in a bowl, cover with water, and add 1-2 tsp of sea salt.
Wait: Let them soak for 12–24 hours (12-14 hours is usually sufficient).
Rinse:
Drain the, now murky, water and rinse the almonds thoroughly
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Dry: Spread on a dehydrator tray or a baking sheet in the oven at the lowest temperature (under
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Dehydrate: Dry for 12–24 hours until completely crisp.
Store: Keep in an airtight container in the fridge or freezer.
Benefits of Activated Almonds
Improved Digestion: Soaking neutralizes enzyme inhibitors, making them easier on the stomach, which is beneficial for those with sensitive digestion.
Better Nutrient Absorption: Reduces phytic acid, which otherwise binds to minerals like iron and zinc, inhibiting their absorption.
Better Texture and Taste: The process makes them crunchier and, for many, tastier.
Nutrition and Storage
Activated almonds remain nutrient-dense, similar to raw almonds but with higher bioavailability. Once properly dried, they can be stored in the fridge or freezer in glass jars or paper bags for several months.
Note: Some research suggests that the health benefits of eating raw or roasted nuts are comparable to activated nuts, as the body can still process them effectively, making activation a preference for digestion rather than a necessity.
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It’s little wonder why almonds are considered an excellent and health snack. Naturally high in protein and minerals, they’re a valuable source of fatty acids. They are also exceptionally tasty – especially when roasted like tamari almonds https://www.womensweeklyfood.com.au/recipes/tamari-almonds-23323. Even so, there is a way to boost the health benefits of almonds and that is through activating them.
While the nuts we buy at the supermarket are known for their long shelf-lives, activated almonds need to be eaten within a couple of days. For this reason it’s wise to only activate as many almonds as you can reasonably consume within 24-48 hours.
Almonds are not the only nuts that can be activated in this way – this process also works well for any other nut you like to snack on, as well as seeds and legumes.
What are activated almonds
An activated almond is an almond that has been soaked, most commonly in salt water, in order to stimulate the enzymes involves in the germination process.
As a result, activated almonds are considered to be easier to digest than regular raw almonds, and also better for us as the activation process makes it easier to absorb the nutrients and minerals naturally available in almonds.
Activated almonds are available in shops, but they can be very expensive. Which is why learning how to activate almonds at home is an excellent way to boost your health, enjoy a snack, and save those dollars.
How to activate almonds
Fill a large bowl with roughly enough almonds to come a third of the way up the sides. Then, add enough water to the bowl until it is about two-thirds full. Add a teaspoon of salt at a time to the water, stirring, until it tastes about as salty as the sea.
It is important that the almonds are completely submerged in the salt water to prevent mould growing on the almonds. The almonds will swell slightly as they absorb the water.
Cover the bowl with a clean, dry cloth and soak the almonds for 7-12 hours.
After soaking, rinse the activated almonds. They can be eaten immediately for a tender, salty snack. However they can also be dehydrated and roasted.
How to roast activated almonds
Before roasting it is important to dehydrate the activated almonds. Lay activated almonds on a baking sheet and roast on a very low oven – 65 degrees – until completely dried out.
Remove the dehydrated almonds from the oven, and increase the oven to 160 degrees.
Toss dehydrated almonds with sea salt and rosemary and lay them out on a baking sheet and roast for about 10 minutes, tossing them halfway, or until the almonds have turned golden (they will also smell incredible at this point).
Allow the almonds to cool on the tray and then store them in an airtight container.