Things You Will Need:
Raw Almonds (I get mine from Terrasoul)
Coffee Filter or Cheese Cloth
Pinch of Salt
Portion out raw almonds into your jar. You want to leave enough space for the almonds to swell. Add enough water to hit about 4 inches above the almonds. Add a pinch of salt and swirl around for a second.
Cover with a coffee filter and secure with the ring of your jar lid. Leave it out at room temperature overnight.
After 8-12 hours, drain the water and fill again with fresh filtered water. Cover and shake, then drain. Recover with your coffee filter and rest the jar tilted downward to drain/breath. You can repeat this process again to further sprout, don’t exceed two days.
You can stop here and store your almonds for a couple of days in the fridge, however I recommend dehydrating them to increase longevity.
To dehydrate, layout your almonds on a dehydrating tray. Set to 105 and dehydrate for 24-30 hours or until completely dry.
Store in an airtight container in the fridge, these will keep fresh for weeks.
Once dehydrated you can pulse till smooth to make flour/meal for baking.
If you’re interested in learning how to make almond milk, I have a full blog post/tutorial on that here. Check it out! 😀0