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
Sprouting and Dehydrating Cocoa Almonds 2 C raw almonds, soaked and dehydrated at 105° approx. 6 hours 1 Tbsp. coconut oil, warmed in hot water if necessary so it’s liquid 2 Tbsp. date syrup 1 Tbsp. raw chocolate powder or nonalkalized unsweetened cocoa powder ¼ tsp. Original Himalayan Crystal Salt (OHCS) (page 339) Soak raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Mix all remaining ingredients together well, then stir in the nuts. Spread mixture evenly on dehydrator tray and dry until no longer wet/sticky—about 14-18 hours, below 115°. Almond Cherry Cookies 2-2½ C almond pulp ¼ C natural peanut butter 1 C sesame seeds, soaked several hours and drained 1 tsp. almond extract ½ C honey (raw) ¼ tsp. nutmeg ½ tsp. cinnamon 1 C Craisins, soaked several hours and drained Process all ingredients except the Craisins in a high-powered blender until smooth. Add the Craisins and blend on low just to chop up the Craisins, not purée them. Press large spoonfuls onto Teflex sheets in a dehydrator. Dehydrate for 12+ hours until dry on the tops, then flip and dry another 2 hours until desired consistency is achieved. © Copyright Robyn Openshaw 12 Steps to Whole Foods 211
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Sprouting and Dehydrating<br />
Cocoa Almonds<br />
2 C raw almonds, soaked and dehydrated at 105° approx. 6 hours<br />
1 Tbsp. coconut oil, warmed in hot water if necessary so it’s liquid<br />
2 Tbsp. date syrup<br />
1 Tbsp. raw chocolate powder or nonalkalized unsweetened cocoa powder<br />
¼ tsp. Original Himalayan Crystal Salt (OHCS) (page 339)<br />
Soak raw almonds in water overnight, then drain and allow them <strong>to</strong> air dry (an hour or two). Mix all remaining<br />
ingredients <strong>to</strong>gether well, then stir in the nuts. Spread mixture evenly on dehydra<strong>to</strong>r tray and dry until no longer<br />
wet/sticky—about 14-18 hours, below 115°.<br />
Almond Cherry Cookies<br />
2-2½ C almond pulp<br />
¼ C natural peanut butter<br />
1 C sesame seeds, soaked several hours and drained<br />
1 tsp. almond extract<br />
½ C honey (raw)<br />
¼ tsp. nutmeg<br />
½ tsp. cinnamon<br />
1 C Craisins, soaked several hours and drained<br />
Process all ingredients except the Craisins in a high-powered blender until smooth. Add the Craisins and blend<br />
on low just <strong>to</strong> chop up the Craisins, not purée them. Press large spoonfuls on<strong>to</strong> Teflex sheets in a dehydra<strong>to</strong>r.<br />
Dehydrate for <strong>12</strong>+ hours until dry on the <strong>to</strong>ps, then flip and dry another 2 hours until desired consistency is<br />
achieved.<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 211