Sprouted and roasted nuts
Start by soaking the nuts.
Here are just a few benefits of soaking nuts:
Nuts contain enzyme inhibitors whose job is to prevent germination. Those inhibitors block digestive enzymes in a human body and, as a result, only about 40% of beneficial substances present in nuts will be absorbed. Soaking will help absorb 100% (and I promise you, there’s plenty to absorb :P). Soaked nuts are more easily digested, which has a huge impact especially on people with digestive problems
Phytic acid which blocks the absorption of calcium, iron, magnesium, copper and zinc gets neutralised by soaking.
Nuts get soft, which makes them easier to use in eg cocktails as they blend better
It’s easier to remove the skin.
I experimented today: I soaked 25g of nuts in a glass for 8 hours – at the end the nuts weighed 40g!
Soaked nuts need to be dried. Place them evenly on a baking tray. You can sprinkle them with salt. Dry them in the oven at a lowest temperature for about 4-5 hours. We have a gas oven so it took me just 4 hours to get dry them. Enjoy