Fermenting Nuts and Seeds
· 2 cups nuts/seeds
· Warm water
· 1/2-cup whey
Place nuts/seeds in a bowl.
Add warm water to cover by about 2 cm.
Cover loosely with a plate or kitchen towel.
Leave at room temperature for 24 hours.
Rinse if desired.
Fermented nut and seed flour:
You can grind the fermented nuts/ seeds into flour and use for the baking recipes. But if you would like to eat them as is, dry them by spreading them out on a parchment-lined sheet pan and placing them in a 100°C oven or in a dehydrator.
But note - there is no need to dehydrate the fermented or soaked nuts or seeds before grinding for baking.