![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/Sprouted-Spicy-Nuts.png\")
<\/p>\nSprouted Spicy Nuts<\/p>\n
<\/p>\n
2 C. walnuts.<\/p>\n
2 C. almonds.<\/p>\n
3\/4 tsp. each ground cinnamon, ground coriander and ground cumin.<\/p>\n
1\/2 tsp. ground turmeric.<\/p>\n
2 T. salt.<\/p>\n
Soak the nuts or seeds overnight in a pot of water with the salt. Drain and toss through all of the spices. Lay out on a baking tray and \u00e2\u20ac\u0153heat\u00e2\u20ac\u009d in the oven at the lowest temperature possible (less than 65\u00c2\u00baC\/150\u00c2\u00b0F, or for gas ovens, on the pilot light) for 12-24 hours. Store and eat straight from the fridge. You can also store activated nuts in the freezer.<\/p>\n
<\/p>\n
Variations<\/p>\n
SALT AND VINEGAR ALMONDS Toss \u00c2\u00bc C. apple cider vinegar and 1 T. salt over 1\u00c2\u00bd C. of almonds just before you put them in the oven.<\/p>\n
MEXICAN PUMPKIN SEEDS Toss the juice of 2\u00e2\u20ac\u201c3 limes, 3 tsp. chili powder and 1 T. salt over 1 C. of pumpkin seeds just before you put them in the oven.<\/p>\n
TAMARI PUMPKIN SEEDS After sprouting the pumpkin seeds, toss 1 C. of the seeds into a frying pan over medium-low heat. Add a splash of tamari and stir. The seeds will become a gooey, caramel glob pretty quickly, so remove from the heat almost immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sprouted Spicy Nuts 2 C. walnuts. 2 C. almonds. 3\/4 tsp. each ground cinnamon, ground coriander and ground cumin. 1\/2 tsp. ground turmeric. 2 T. salt. Soak the nuts or seeds overnight in a pot of water with the salt. Drain and toss through all of the spices. Lay out on a baking tray and \u00e2\u20ac\u0153heat\u00e2\u20ac\u009d in the oven at the lowest temperature possible (less than 65\u00c2\u00baC\/150\u00c2\u00b0F, or for gas ovens, on the pilot light) for 12-24 hours. Store and…<\/p>\n