I have been wanting to experiment with some different pie crusts this year for my pumpkin pie. Pumpkin pie I think is my favorite and therefore I very much look forward to it at Thanksgiving. One of the crusts I wanted to try was an almond pie crust. In order to make the crust I first had to make a batch of crispy nuts.
I love nuts, but they can be hard on our digestive system. I have mentioned this before, but one of my favorite cookbooks in Nourishing Traditions by Sally Fallon. This cookbook highlights traditional preparation of our foods. If one looks at or back to traditional peoples, they knew how to prepare foods for the most nourishment. Nuts are best eaten after they have been soaked. The soaking process makes nuts easier to digest and their nutrients more readily able to be absorb. Soaking them in salt water (brine) activates enzymes that neutralize the enzyme inhibitors.
Crispy Almonds (thanks to Nourishing Traditions)
4 cups raw organic Almonds ( I used slivered almonds since that is what I had on hand)
1 Tbl sea salt
Filtered water, enough to cover
1. Mix the almonds, salt and water in a bowl. Cover and leave in a warm place for at least 7 hours or overnight.
2. Drain the almonds in a colander.
3. Spread the almonds on dehydrator trays (using the mesh tray covers for slivers) and dry for 12 – 24 hours. Dehydrate them at a temperature no more than 150 degrees. Stir occasionally. If you do not have a dehydrator – place the nuts on a stainless steel baking pan and place in a warm oven, again with a temperature no higher than 150 degrees.
4. Allow to cool and store in an airtight container.