Soaking Nuts & Seeds

Soaking is one of the easiest and most effective ways to make nuts and seeds more digestible. It helps neutralise antinutrients like phytic acid and enzyme inhibitors, while also softening the seed and beginning the breakdown of fibres and proteins.

It’s a practice as old as time—used long before modern science proved what tradition already knew: seeds need preparation before they can nourish us deeply.

Here’s a quick-reference chart of soaking times for common nuts and seeds. Save or screenshot for your kitchen!

(Works for most nuts and seeds)

• 4 cups raw organic almonds (or any other raw nuts/seeds)
• 1 tbsp natural sea salt (Baja Gold, Himalayan pink, Celtic grey, or another unrefined salt)
• Filtered, spring, or bottled water (room temperature or slightly warm)

• A bowl and plate for covering
• A sieve or strainer

1. Add the almonds to a bowl..
2. Sprinkle in the salt and cover with water by at least 2 inches.
3. Cover the bowl with a plate or clean cloth and leave on the counter to soak for 12–24 hours.
4. Drain and rinse well.
5. Optional: Remove the skins—this makes them even gentler on the gut. To do this, soak briefly again in warm water, then rub between your palms. The skins will slip off and float.
6. Store in the fridge for a few days, or dry them for longer storage:

Dehydrator: 45°C (113°F) for 12–24 hours

Oven: Lowest setting (door cracked slightly), 6–12 hours, checking for dryness

• Eat plain as a snack
• Grind into flour for grain-free baking
• Use in seed breads or cookies
• Blend into nut or seed butter
• Make fresh nut milk
• Use as a crust for fish or chicken
• Use as a crumble on baked fruit
• Add to energy balls or homemade bars
• Pulse into grain-free granola
• Make seed or nut crackers
• Add to salads or stews
• Mix into smoothies

• Still tough after soaking? Try a longer soak or warmer water—some seeds need more time.
• Skins not coming off? Let them sit in warm water for 5–10 minutes before rubbing.
• Going slimy or bubbly? That means they’ve soaked too long or are too warm—rinse well and refrigerate.
• Sticky after drying? They likely weren’t dried long enough. Return to the dehydrator or oven for a few more hours.