Part 2 of Dehydrating

Teriyaki Almonds

First, you need to know that finding truly raw almonds outside of California is very difficult. When you see on a package that it says Raw Almonds and it came out of California (for now, anyway) it is really not truly raw because all almonds coming out of that state by law has to be pasteurized, which raises the temperature about 118 degrees, therefore all the enzymes are gone. So, when you find almonds that are truly raw you will know that. There are a few farms in California you can buy directly from, but they are hard to find. Once or twice a year has a group buy and if you live local in that state close to where she is they get some directly from a farm in California. I go some truly raw from Whole Foods once and they sprouted, but that was only once. If they have been pasteurized they will not sprout. This is no impossible but to find a way can be expensive.

So, here is the recipe: and it is full of live enzymes assuming you have found a source of truly raw almonds online somewhere, or at a local market.

10 Cups of raw almonds, soaked overnight or for a few hours and then dehydrated at 105 degrees for approximately 6 hours or overnight.
1/2 cup chopped dates, soaked and drained
2/3 cup of Braggs Liquid Aminos or Nama Shoyu (see yesterday’s blog) You can get these at Whole Foods.
2 TB agave (raw, organic) At whole foods, some grocery stores and Costco
1 tsp. garlic powder
1 tsp cayenne pepper
2 tsp prepared brown mustard

Blend all ingredients high speed blender on high until smooth. Pour into a bowl, add the dehydrated 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. (see yesterday’s post). Dry at 105 degrees for about 16 hours. Place the nuts on mesh sheets and dry again until crunchy (about 10 hours)

All I can say is: these are worth the wait!!


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