Perfect superfood snack, crunchy raw-almonds, to eat at home, work, and on the go! We keep these on hand all the time for that quick grab snack when you just want something crunchy and full of flavor. These are made from sprouted almonds which makes them easier for the body to digest and improves nutrient absorption. Don't worry, sprouting is easier than it sounds if you're new to it! We also use a dehydrator for this recipe to keep them as a live food. I personally eat sprouted seeds, grains, nuts, and beans.

What is sprouting?

When these above foods are harvested they contained active enzymes.These enzymes caused the vitamins and minerals to help the plant grow and produce the food we recognize. When these foods are picked or harvested, enzyme inhibitors take over and block the enzymes.  Consider it nature’s way of protecting the food’s ability to grow and reproduce until the conditions for germination are right.  What we are left with is food that contains enzymes in a not-so-helpful, dormant state. 

  • Increase vitamins
  • Neutralizes phytic acid
  • Breaks down complex sugars that cause intestinal gas
  • Neutralizes enzyme inhibitors
  • Produces additional enzymes that aid in digestion

How to Sprout:

1 cup raw almonds (pecan and walnuts do not sprout)

Filtered water

Quart jar

Place almonds in jar and cover with water. Leave to sit on the counter overnight.

Next dat drain + rinse a few times until water is almost clear.

ProTip: if you leave to soak another day the almonds will continue to sprout and swell. You can store them in the fridge as is and add to smoothies or dehydrate them and make them crunchy.

Crunchy Raw-Almonds


1 cup sprouted raw almonds

1/4 cup raw sprouted pumpkin seeds

1/4 cup raw sprouted sunflower seeds

1/4 cup nutritional yeast

1 tbls coconut aminos

1 tbls apple cider vinegar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp Himalayan salt


How To

Sprout your nuts and seeds according to the directions above. 

Next day after draining and rinsing place in a mixing bowl.


Add all the other ingredients and mix well.

Place on a dehydrator screen spreading out evenly. I like to leave them touching so they fuze together and get really crunchy.


Place in the dehydrator at 118 degrees, this keeps all the hard working of sprouting the food still alive!

Dehydrate for 12-18 hours, testing periodically for desired crunchiness.


Store in a glass jar with airtight lid. You can place in the refrigerator for extra crunchiness or just store in your pantry.


 I use a Cosori dehydrator.



Love + Eat Well