Soaking vs Ground?????

[Ravani]

I'm a bit confused about this. :confused: It seems that flax seeds should be soaked, but they don't need to be if first ground in a coffee grinder. I'm looking at different recipes that call for cashew flour, almond flour, oat flour, etc. I've been able to soak almonds, dehydrate them, and make a decent flour. My cashews, however, have never dried well enough.

Does anyone know -- if you grind the nuts or oats, does that take the place of soaking? It would be rather important in my case; if I eat regular nuts that are not soaked, they do hurt my stomach. I'm just wondering if the grinding somehow releases the enzyme inhibitors like the soaking would.

Thanks!

[RawKnitster]

I prefer NOT to soak cashews, unless they are going to be blended into a recipe. Do unsoaked cashews bother your stomach, too?

[GlimR]

As far as I know the grinding doesn't do anything but make them more easily incorporated into a recipe. Some people soak them and then dehydrate if you need a drier nut. For you, as you say, I would soak them first. Best of luck~

duh...I guess I really didn't read that well~ *s* I was mostly referring to almonds not cashews~

[Ravani]

I prefer NOT to soak cashews, unless they are going to be blended into a recipe. Do unsoaked cashews bother your stomach, too?

I'm not sure RawKnitster. I only tried nuts NOT soaked once when I made Alissa's Fettuccini Alfredo. I was in a rush, so I didn't soak the nuts. The dish tasted fantastic, but I had a really bad stomach ache later. Then I made it with soaked nuts, but I didn't like the taste AT ALL. So, I've been reluctant to not soak nuts. Yet the flax ground doesn't seem to bother me at all. I think I'll try the cashews ground and see how it works.

Thanks for your response!

[Ravani]

As far as I know the grinding doesn't do anything but make them more easily incorporated into a recipe. Some people soak them and then dehydrate if you need a drier nut. For you, as you say, I would soak them first. Best of luck~

duh...I guess I really didn't read that well~ *s* I was mostly referring to almonds not cashews~

Thanks for responding, GlimR. It feels wonderful to have a place to ask questions and get answered -- so quickly too!

[mousebandit]

Uh oh, maybe I've been doing it wrong. For crackers, I've been grinding, THEN soaking my flax seeds. It seems to be working good though, I get really light-textured wafer-like crackers that dissolve in my mouth (and baby's!) and they aren't really chewy like the crackers I made before (without grinding).

Tracey R.

[Aleesha Sattva]

you can soak, then dehydrate.

the soaking actives the enzymes... so you really do want to soak them first.

the reason some recipes ask you to not soak first is because they need the ingredient to be dry. ;)

so... when i grind flax seeds, i soak them afterwards. :)

[spicyfull]

Cashews are a Soft Nut and don't need to be Soaked. That's why you have a problem drying them out.

[Ravani]

Thanks for the responses everyone! I'll have to try my gourmet recipes a few different ways and let you know how it worked out.

[Ilse W.]

I don't think flax seeds contain enzyme inhibitors, so you don't need to soak them. I grind mine and use in recipes. If you let whatever you make stand for a while, the ground flax will thicken it. I've never had problems digesting anything made with ground flax meal, whereas eating unsoaked nuts isn't a good idea for me. They'll just sit in my stomach for hours and don't digest. Soaking nuts really ONLY has to do with the enzymes, not with the recipes. If you need nut flour, you really have to soak, then dehydrate, then grind in order for the resulting food to be digestible.

[DopeRawAbundance]

LOL @ the guy above me. Dude's got some'n to say you better listen.

As for the grinding thing, I've read that chewing very well can combat the enzyme inhibitors, so naturally grinding would have the same effect. Unless its got some'n to do with your saliva. It never hurt to chew well.

I would soak as much as possible, the seed is activated from a dormant state, it becomes alive, this is what the raw food diet is all about (I think). I don't always soak myself though, a little variety never hurt.

[joyce09]

I don't think flax seeds contain enzyme inhibitors, so you don't need to soak them.

Are you sure? How could a live seed not contain enzyme inhibitors?

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[anniez]

You can also use the pulp left from making almond milk, and dehydrate it. It makes a wonderful flour.

Annie

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