How To Sprout Raw Almonds

Sprouted raw almonds are a delicious, affordable and easy superfood.

They’re simple to do and sprouting them – technically soaking the almonds – makes it much easier for your body to absorb their many nutrients.

Here’s how to make the most of sprouted almonds and some great ideas for sprouted almond recipes – including sprouted almond milk recipes.

Why bother sprouting or soaking almonds?

Almonds, like other nuts and seeds, contain enzyme inhibitors. These stop the seed from sprouting too early, out in nature, and hence being wasted by trying to grow before the conditions are right.

These enzyme inhibitors also mean that the enzymes in the seed or nut are blocked, so that when you or I eat one, we can’t make use of nature’s special helpers – the enzymes – to aid our digestion of it. Our body’s own enzymes can help, but it basically means you have to ‘work’ much harder to digest the food than you would if the enzyme inhibitors weren’t there – and you’re likely to be missing out on some of the goodness.

The good news

The good news is that enzyme inhibitors are naturally released when you soak the seed or nut. The soaking time varies on the food (I always try to remember to tell you what it should be in the recipes and on the ingredients pages!).

For almonds, it’s ‘about’ (it’s not an exact science) overnight.

• Simply take your almonds and cover them with water – filtered if possible, to remove chlorine etc – and soak them overnight. They absorb the water and swell up, even while they’re releasing the enzymes, so make sure your bowl is big enough and have the water level a couple of inches (about 5cm) above the almonds.
• Drain – discarding the enzyme-inhibitor-rich soak water.
• They’ll keep in the fridge for 2-3 days or you can use them right away in your favourite raw almond recipes.

If you taste one, you’ll notice it’s not as bitter as a ‘dry’ almond and it’s incredibly creamy.

Just imagine the difference that will make to your raw almond creams and other recipes!

It also makes almond milk much smoother, as it’s easier for your food processor or liquidiser to break up the whole almonds.

And it makes almond butter easier and creamier too. The shorter processing time means you’re much less likely to accidentally heat your raw almonds above the crucial 41 C.

How to sprout raw almonds

Sprouting raw almonds, once you have soaked them and removed the enzyme inhibitors, helps to release more of the nutrients, just as with sprouting other seeds, nuts and legumes.

This only works with raw (not heat-treated) almonds.

Unfortunately, in many places it can be difficult to source raw almonds. However, in the UK we’re fortunate that they’re still readily available.

• To sprout your almonds, soak them first, as above. Do 2-3 handfuls – depending on how big your hands are 🙂
• When you have drained them, spread them out on a large plate. It doesn’t have to be a single layer, you just want to give them a bit of space.
• In cooler weather, cover them with a light cloth and leave them on the side, rinsing morning and evening, for about 2 days. In warmer weather you might need to do this in the fridge.
• You’ll see the almonds starting to ‘sprout’ when a tiny white tail appears from the narrow end.
• At this stage, they’ll keep for a day or two in the fridge in a jar or you can use them immediately.

How to make the most of your soaked or sprouted almonds

Some of my favourite sprouted almond recipe ideas are:

Sprouted almond milk

Take your soaked or sprouted almonds and blitz them in a good liquidiser or a Vitamix with enough water to give the consistency of milk you like. When they have been soaked and sprouted, the almonds are sweeter, so you’re less likely to want a sweetener.

If you want some variety, add a chunk of vanilla pod for vanilla almond milk.

Almond smoothie

Add a small handful of these almonds to your favourite smoothie recipes for a super-creamy result.

Soaking / sprouting the almonds first mean they don’t taste ‘bitty’ in the final smoothie.

Here’s one of my favourite almond smoothie recipes – Fabulous Purple Smoothie.

Almond cream

This is – again – simple and delicious. Take a couple of handfuls of sprouted / soaked almonds and blitz them with as little water as you can – just enough to make a smooth paste.

Add a few dates or a drop of raw honey, for extra sweetness. I love to add a level teaspoon of cinnamon, too.

For variety, add a heaped tablespoon of soaked pumpkin seeds (about 4 hours then drain).

Serve instead of ‘whipped cream’ for fruit salads or any other dessert.

Have you experimented with sprouting almonds?

Do you have a favourite sprouted almond recipe?

We’d love to hear from you – please share via the comments box!

Namaste,

P.S. If you enjoyed this article, please make sure you’re getting my free fortnightly Soul-Sized Living newsletter – it brings you the latest in ‘eating to feed your soul’ with raw food recipes and superfood ingredient advice, plus bite-sized inspiration on how to change your life. And you even get free membership of our gorgeous Soul-Sized Living private Facebook group. Here’s where to join: