In a big plastic or glass bowl I cover m yraw nuts or seeds with water and add 1 tsp of sea salt. I soak overnight or at least eight hours. After rinsing well, I dehydrate the nuts or seeds in my dehydrator on the nut setting which is 103 degrees for about 24 hours or until crunchy again. The soaked sunflower seeds and pumpkin seeds are actually starting to sprout after soaking! Now it is not a big deal to soak and dehydrate my seeds and nuts. I soak 2 or 3 pounds at a time and store them in zip lock freezer bags in the freezer.
When I first learned about nuts containing phytic acid I thought, "oh no, one more thing that I have to do, soak my nuts." After the first time that I soaked my nuts and tried them, without dehydrating them, I did not like them! They tasted rather beanie and were soggy. I was happy when I thought to try dehydrating my soaked nuts, they taste better than the unsoaked ones, and have a great texture. I love the raw, soaked, sprouted, dehydrated sunflower seeds and keep a dish on my counter to snack on all day.
This is our favorite cereal, as it contains 2 cups of nuts you can see my motivation for the steps above so that they are beneficial nuts. It is seriously delicious and easy to make. It was inspired by the Peanut Butter Crunch Cereal at satisfyingeats.blogspot.com. Because I make this cereal often, I pre chop big batches of my nuts in my food processor or ninja and store them in my freezer.
2 cups unsweetened shredded coconut
1 cup chopped almonds
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup natural peanut butter (I like crunchy, salted)
1/8 tsp stevia, to taste (this is equal to 1/4 of a cup sugar sweetness)
2 TBL powdered erythritol (I use Swerve)
Preheat the oven to 250 degrees. In a small bowl combine the peanut butter and the stevia. In a medium, large bowl mix the coconut, almonds, pecans and walnuts, stir to combine. Put half of the sweetened peanut butter on the nuts and stir, repeat with the remainder of the peanut butter. Break up the big clumps of peanut butter. Sprinkle the granola with the powdered erythritol. Stir to mix well.
Spread the granola on a large cookie sheet. Bake for 15 minutes, stir carefully. Bake for 10 minutes more, being careful not to burn it. The coconut should be a nice golden brown.
Cool completely and store it in the refrigerator.