Activated almonds are first soaked in a brine, which starts the germination or sprouting process and removes phytic enzymes that typically inhibit digestion. After soaking, the almonds are dehydrated at a low temperature. This activation process increases the nutrient value of the almonds and breaks down the problematic compound, thereby making them more digestible and bioavailable.
Australian almonds, W.A. lake salt, filtered water, paprika, Margaret River salt flakes, cracked black pepper, cayenne pepper.
Eat activated almonds as a snack, chop through salads, sprinkle on stirfry. Tip – you can freeze activated nuts to keep them for longer.