12 Steps to Whole Foods

Sprouting and Dehydrating
SPROUTED ALMOND RECIPES
You will enjoy plain dehydrated almonds—but for both a savory and a sweet snack, try the following variations
as well after soaking and dehydrating. I can’t keep any of them around for more than a couple of days after I
make them, and they are good Christmas gifts for the neighbors. (If you’re the resident health food nut, your
friends come to expect that you’re going to give them something healthful!)
Sprouted-Nut Milk
For a milk to use on cereal, soak any seed or nut (such as almonds), drain, and then purée with four times as
much water as nuts. With almonds, you can strain the pulp and make dehydrator cookies with it rather than
throw it away.
Candied Nuts
8 C raw almonds (or pecans), soaked and dehydrated at 105° approx. 6 hours
C chopped dates, soaked and drained
1½ tsp. pumpkin pie spice
C water
½ C maple syrup
½ tsp. sea salt
1 tsp. butter, butterscotch, or rum flavoring
Blend all ingredients except almonds in a high-powered blender until smooth. Pour into a bowl and fold nuts
in, stirring to coat. Let nuts sit for 20 min. to absorb the liquid, then stir again. Spread the nuts on Teflex sheets
in a dehydrator. Dry at 105° for about 16 hours. Place the nuts on mesh sheets and dry again until crunchy
(about 10 hours).
Teriyaki Almonds
10 C raw almonds, soaked and dehydrated at 105° approx. 6 hours
½ C chopped dates, soaked and drained
C Bragg Liquid Aminos (page 338)
2 Tbsp. agave (raw, organic)
1 tsp. garlic powder
1 tsp. cayenne
2 tsp. prepared brown mustard
Blend all ingredients except the almonds in a high-powered blender on high until smooth. Pour into a bowl,
add the almonds, and stir well. Let the mixture sit for an hour to allow the nuts to absorb the liquid, then stir
again. Spread the nuts on Teflex sheets in a dehydrator. Dry at 105° for about 16 hours. Place the nuts on mesh
sheets and dry again until crunchy (about 10 hours).
210 12 Steps to Whole Foods
© Copyright Robyn Openshaw