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–+ servings
Prepared whole macadamia nuts, dried and cooled
Ebonie Garnica

Prepared Macadamia Nuts for Full GAPS

Macadamia nuts soaked in salted water for 18 hours, then dried and cooled. Start with four cups of raw nuts. The finished amount varies.
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Servings: 1 batch
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups raw macadamia nuts
  • Warm filtered water, enough to cover the nuts by at least 2 inches
  • 1 tablespoon mineral salt

Equipment

  • Large bowl
  • Plate or towel to cover the bowl
  • Parchment-lined tray for the lowest-oven method
  • Dehydrator and trays alternative drying method below 118°F

Method
 

  1. Put the macadamias in a large bowl and cover them with warm water by at least 2 inches. Add the mineral salt and stir.
  2. Cover the bowl with a plate or towel and leave it on the counter for 18 hours. Keep the nuts submerged for the full 18 hours before draining.
    Four cups raw macadamias fully submerged beneath at least two inches of warm salted water
  3. Drain the nuts. Rinse them if you want to remove the surface salt.
  4. Spread them on a parchment-lined tray. Dry them at the oven's lowest setting for 12 to 24 hours, depending on their size and soak time, or use a dehydrator at its lowest setting below 118°F.
    Drained macadamias spread on a parchment-lined stainless-steel tray
  5. Cool the dry nuts. Measure 1/2 cup for the salad and chop them roughly.

Notes

This recipe starts with four cups of raw macadamias. The finished amount varies.
Soak 18 hours, then dry 12 to 24 hours at the oven's lowest setting or in a dehydrator below 118°F.

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