Why buy acid-forming, tired, old trail mix in a package? Make your own raw, living, sweet-treat granola with this delectable recipe from Rhonda Malkmus' latest recipe book, Rhonda's Culinary Creations.
This recipe includes several kinds of raw nuts that have been soaked, drained, and dehydrated. Why go to all the trouble? First, soaking removes phytic acid, an enzyme inhibitor in nuts that prevents the nut from sprouting. With the phytic acid removed, enzymes can do their job to assist in digestion, which is why soaked nuts are so much easier on the digestive system.
Soaking also helps to remove tannins, which can give an astringent, mouth-puckering taste. With tannins removed, walnuts are smooth and creamy tasting and almonds come alive with rich, cherry-like amaretto flavor! Once all the flavors have come alive, dehydrating preserves them until your next craving! Read More »