Let’s talk NUTS. So many great properties, like healthy fats, omegas and protein… but there’s a bit more to it than that.
While nuts have these great benefits, they also have phytic acid which can prohibit some vitamin absorption and sometimes cause an inflammatory response. If you have issues digesting nuts or have an autoimmune disease, it’s recommended to eat them this way especially. The action of soaking or sprouting them (even though you won’t see sprouts, that process starts upon soaking them inside the nut which is why you have to dry them out), greatly reduces the phytic acid so you can really enjoy the benefits while having an easier time digesting them. Plus, I think they taste even better this way!
To make the nuts, follow this basic template below – you’ll only need 2 cups of the nuts for the almond butter.
Ingredients & Directions:
4 cups almonds
Filtered water to cover
2 Tbsp salt
Let almonds soak for 7-12 hours in the salt water. Rinse and drain. Then dry out in one of the below ways:
To dehydrate: add nuts to dehydrator for 12-24 hours or an oven on 150f degrees (or lowest setting) for 12-24 hours or until crisp.
OR to roast: add nuts over a parchment-lined baking sheet to the oven on 275f degrees for 20-30 minutes, rotating every 10 minutes until fragrant.
Store nuts in an airtight container in the fridge. Use 2 cups of these for almond butter, and store the rest for snacking or making milk with.
This same logic applies to grains, seeds and legumes (beans) as well.
Benefits of soaking & sprouting:
- It removes/reduces phytic acid
- It removes/reduces tannins
- Neutralizes the enzyme inhibitors
- Encourages production of beneficial enzymes
- Increases the amounts of vitamins (especially B vitamins)
- In the case of grains, it breaks down gluten (gluten is a protein not just found in wheat), making digestion easier and the proteins more readily available to absorb
- Helps neutralize toxins that could harm the colon
- Reduces inflammatory responses (especially in those with autoimmune diseases)
Soaked Almond Butter (GAPS Friendly)
By first soaking almonds and drying them, we greatly reduce the phytic acid which can inhibit nutrient absorption and sometimes cause an inflammatory response. The deliciously creamy taste and texture is well worth the extra steps for optimal digestion and health benefits.
Contributed by Alison Marras from Foodbymars.com
Published: April 18, 2017
Yields: 6-8 oz.
- 2 cups “crunchy” nuts (recipe above)
- 1+ Tbsp coconut oil (optional)
- pinch of sea salt
- Add “crunchy” nuts to a high-speed blender (WOLF or Vitamix work great)
- Blend on high for a total of approx. 20 minutes, but checking in every 5 minutes to scrape down the sides with a spatula. Add in coconut oil as needed, but it may not be necessary at all. Lastly add some sea salt to really bring out the flavor. It’s finished when the consistency is smooth as desired.
- Store almond butter in an air-tight glass container and store in the pantry as you would normal almond butter.
(serving: 1 Tbsp)
Tags: GAPS almond butter, soaked almond butter, sprouted almond butter, healthy almond butter, homemade almond butter
I had fun with some Avery labels and made my own branded almond butter! This makes a great gift too.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!