Activating nuts and seeds

2014-07-03 11.22.08

Soaking the nuts in filtered water and sea salt.

2013-10-13 07.48.43

Using the dehydrator

2013-11-06 08.55.26

Drying pumpkin seeds

Activating my nuts and seeds has taken a while to get the hang of. If you are a regular consumer of nuts and seeds then they should be soaked to aid digestion and to remove anti-nutrients. These can irritate the lining of the gut and decrease the absorption of vital nutrients.

What is activating your nuts?

It involves soaking the nuts in filtered water and a small amount of sea salt, then drying them at low temperatures so that they are easier to digest. This process also helps to remove substances in nuts and seeds called phytic acid and protease inhibitors which can interfere with the absorption of important minerals such as Calcium, Magnesium, Iron and Zinc.

I started off activating the nuts using my oven. Hard nuts such as almonds, walnuts and brazil nuts need to be soaked over night. Place them in a tub and cover with room temperature filtered water and add a small tablespoon of sea salt. In the morning, rinse off the nuts under running water. Place them directly on to oven trays and place in the oven at the very lowest temperature (under 60 degrees celsius) so as not to destroy all of the enzymes in the nuts. Make sure they are not piled high on top of each other. After a few hours turn them over. Keep them in the oven for around ten hours, and try one every now and again to see if they are ready. Store them in the fridge in a container and place any excess in the freezer. Softer nuts such as cashews and macadamia nuts only need about 6 hours soaking and less time in the oven, so you could do this all in one day. Because of this, l buy nuts in packets with just one type of nut, rather than mixed because then l have to pick all of the soft ones out. Aldi have a good selection of nuts such as macadamias, almonds and walnuts. You want to buy raw, unroasted nuts. Activated nuts can take some getting used to as they are a bit softer than unactivated nuts, but that is good for your teeth also.

I was given a dehydrator and it has really changed my dehydrating a lot. I was never comfortable with having the oven on for hours and the dehydrator just sits on the bench and doesn’t heat up the kitchen. I can also put the temperature on a very low 40 degrees celsius. I recently had great success with my first batch of pumpkin seeds and sunflower seeds. I soaked them overnight separately and because they are thin they only took a few hours to dry. You will know when they are ready as they won’t taste as if there is any moisture in them. I have never been a big snacker of these seeds but after they were dried they were so delicious. The ones that were not eaten have been placed in air tight containers in the fridge and freezer. If you are in Australia l can recommend for organic seeds and nuts. If you spend over $100 delivery is free, the service is really good and if ever there is a problem with the order it is resolved quickly. Good luck with the activating!



  1. Janet McKinney · · Reply

    I love your pumpkin seed bread but it crumbles when I try to slice it for toasting. I’ve made two batches and it has happened both times. Am I not baking it long enough or baking it too long? Thank you. PS My husband and I are visiting your country this January. We live in Texas and can’t wait.


    1. Hello, I am glad you like the pumpkin seed bread. If it crumbles it may be too dry. The eggs l use are x-large 700grams. You may also be baking it too long as it needs to sit in the tin until cool which lengthens the cooking time. Maybe check the measurements are exact for the dry ingredients and possibly cut down on the coconut flour as it is very drying and may be a different type to the one l am using. I hope you enjoy Australia. You can always add a tiny amount of water to the mix if this adds in some more moisture and ensure the coconut oil and other liquids are more on the generous side. Best wishes Carolyn


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: