Soaked & Salted Crispy Almonds

These crispy and salted almonds are so good! They are from Sally Fallon’s cookbook, Nourishing Traditions. Her cookbook has a wealth of information and a lot of traditional recipes. It’s like Joy of Cooking for traditional foods. You can also read more about her, her cooking methods, and her health protocols here at nourishingtraditions.com. Almonds contain calcium, magnesium, vitamin E, good fats, protein, among other nutrients. Soaking the almonds makes the nutrients more available to your body and also makes them easier to digest.

Soaked & Salted Crispy Almonds

Ingredients:

• 4 cups almonds, skinless or skin-on (the skin is little harder to digest, but it’s still okay)
• 1 tablespoon course Celtic sea salt or Redmond Real ancient fine sea salt
• filtered water to cover almonds

Directions:

Place almonds and salt in a large bowl and mix.

Cover almonds with filtered water and let soak for 7 hours or overnight.

After soaking, drain almonds in a colander. Do not rinse.

Preheat oven to 150 degrees (no more) or set dehydrator to 150 degrees.

Place almonds on a parchment lined cookie sheet and place in the oven or place on a dehydrator sheet or 2 and place in dehydrator.

Let dehydrate in oven or dehydrator for 12-24 hours or until crisp to your liking and completely dry.

Store in an airtight container. Enjoy!