Thoroughly dry the nuts by patting with a clean dish towel.
Not exact matches
If you don't have a dehydrator, you can place the
nuts in an oven warmed to 118F and turn occasionally until
thoroughly dry and crisp.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed
thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew
nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun -
dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the
dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Mix wet ingredients into
dry ingredients until
thoroughly combined, stir in chopped macadamia
nuts and dark chocolate chips.
If you don't have a dehydrator, you can place the
nuts in an oven warmed to 118F and turn occasionally until
thoroughly dry and crisp.
Soak the
nuts overnight in salt water and then allow them to
thoroughly dry by roasting at your lowest oven temperature or use a dehydrator.