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DIY Sprouted Nut Butter

DIY Sprouted Nut Butter keeps well in a glass jar in the fridge for a few weeks.

If you’re going to make homemade nut butter, why not go the extra mile and make it easier to digest by soaking and drying the nuts, aka DIY sprouted nut butter.  

You probably know that nuts and seeds are great sources of nutrients. They are full of healthy fats, vitamins, and minerals.

They are a go-to snack for many people. 

But they also contain phytic acid and enzyme inhibitors.

Phytic acid is found in the coatings of seeds and nuts and is considered an “anti-nutrient.” Anti-nutrients are responsible for leeching vital nutrients from your body.

Enzyme inhibitors are exactly that, they hinder the digestion and absorption in your own digestive system.

Enzyme inhibitors are nature’s way of protecting the nuts and seeds as they grow. It decreases enzyme activity and prevents premature sprouting.

With that being said, eating nuts and seeds from the store is still a great food choice but in order to get the most health benefits from them give them a long, saltwater bath and either dry them in a dehydrator or in your oven.  

Soaking nuts and seeds will help to get rid of phytic acid and enzyme inhibitors so you get the full health benefits of these amazing foods.

It’s very simple, easy and well worth it in my opinion.

How to Soak and Dry Nuts and Seeds

1. Take two cups of nuts or seeds and place them in a bowl with 3-4 cups of warm, filtered water (you want enough water to make sure the nuts or seeds are covered). 
2. Add in 1 tablespoon of salt and mix to dissolve. 
3. Leave to soak for at least 7 hours or overnight.
4. Rinse the seeds well in a colander with water.

Drying:

Oven drying:

  1. Spread the nuts or seeds out on a baking sheet.
  2. Bake in the oven at the lowest temperature until they are completely dry. This may take a few hours.
  3. Toss the nuts halfway through. 
  4. Store in an air-tight container in the fridge or continue to make nut butter (recipe below)

Dehydrator:

  1. Spread the nuts or seeds out a few racks of your dehydrator. 
  2. Set the dehydrator at 110F / 43C and dry for 8-12 hours.
  3. Toss the nuts halfway through. 

DIY Sprouted Nut Butter

  1. Once your nuts or seeds have been soaked and dried, place 2 cups into a high-powered blender or food processor. 
  2. Blend until the nuts or seeds resemble a powder consistency. 
  3. At this point, you’ll need to add in some coconut, avocado or MCT oil. Start with 1 tablespoon.
  4. Blend again. Scrape down the sides and blend again. 
  5. You may need to add in another tablespoon of oil. Repeat the above steps. 
  6. Continue to blend until you reach a soft, creamy texture. You will probably need to stop and scrape down the sides pushing the ground nuts to the bottom. 
  7. This process may take 10 minutes or more. 
  8. Add in a pinch of salt on your final blend and taste for seasoning. 
  9. Store sprouted butter in the fridge and enjoy within a few weeks.

Check out my post on Instagram @Breez_Kitchen for a great seed cycling bites recipe.