This recipe was graciously shared by Dorothy Gibson, known to many as “the Honey Man’s Wife.” I regularly shop at their stand, Hallelujah Hive (www.HallelujahHive.com), on Fridays when I’m at Green Dragon Farmer’s Market. One day she offered a sample of these delicious spiced nuts after I had told her I was trying to eat a more raw diet. They are a healthy raw snack that is easy to prepare. The dehydration process does take a long time, but if you completely fill the dehydrator (mine has 9 shelves) you shouldn’t have to make them too often. These are so yummy you may be tempted to eat way too many, so please remember that even raw nuts are high in calories — don’t be greedy!
The first step is to soak your choice of mixed nuts and seeds in distilled water for 8 – 12 hours. This will release the enzyme inhibitors that are present in all nuts and seeds. As the enzymes are released the nuts become more digestible. After soaking you can simply refrigerate and use within 2 – 3 days, or you can dehydrate them.
To dehydrate, use a temperature of just 105 degrees for about 36 hours, or until crunchy. It is important to keep the temperature low so enzymes are not destroyed (then you would have cooked food, not raw). Most ovens are not able to keep a temperature below 118 degrees as is required to prevent enzyme loss. Enzymes are vital to youth and health for the human body. If you are using small nuts or seeds like pine nuts or sunflower seeds line the shelves with parchment paper. You can eat the nuts plain after dehydrating or use one of the versions below:
For just a salty, non-spicy flavor use Nama Shoyu non-pasturized soy sauce — about 2 Tbsp to every 4 cups nuts and seeds (or about 1 tsp sea salt in 2 Tbsp warm distilled water). Add Shoyu (or salty water) to nuts in a bowl, stir well and allow to marinate for 2 – 4 hours. Then, spread the nuts evenly in dehydrator and dehydrate @ 105 degrees for another 36 hours.*
All the soaking process is the same; the only difference is adding spices to the Nama Shoyu. For 4 cups nuts/seeds in a small bowl mix the following:
1 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
Stir until well blended, add to nuts/seeds and toss until the spices are evenly distributed. After marinating for two hours, taste to see if you’d like it to be saltier or spicier and adjust if desired; then marinate for two more hours.
Spread the marinated nuts/seeds evenly in the dehydrator and dehydrate @ 105 degrees for approximately 36 hours* or until crunchy.
*Dehydrating is a long process. Depending on the amount of nuts you are making and the type of dehydrator you have, you may find that you can cut down on the length of time for the second dehydration. Start checking at around 18 hours, and stop when nuts are dry and crunchy.
NOTE: Dehydrated nuts will keep in your pantry in a well-sealed container for about one month, almost indefinitely in the frig.
6 thoughts on “Raw Dehydrated Nuts and Seeds”
Yummmm – we normally have pumpkin seeds hanging around for months uneaten – not this time, made the spicy nama shoyu marinade and 2 trays of pumpkin seeds were eaten over 3 days!!! Delicious – thanks so much, will try nuts and sunflower seeds next.
Glad you liked it. I make them often — a great hostess gift, too!
sounds yummy! Did your spicy recipe result in a sticky or powdery texture after dehydrating?
You can definitely see and feel the spices on the nuts, but they shouldn’t feel sticky. If they are sticky, then you should dehydrate a little longer.
Ok great. Have you reused the same marinate? I’m wondering if I can use it for 2 or 3 rounds. Looking forward to try. 🙂
If you’re asking if you’ll have any leftover to reuse, no, you won’t. Each batch of nuts and seeds will soak up all the marinade. If you try to skimp on the marinade then your end product won’t be as tasty. I would suggest you try the recipe exactly as written before you make any alterations.