I'm just starting to get the hang of sprouting. Weekly I make grawnola, almond milk, almond butter, and trail mix. I'd like to sprout all the nuts I use and then throw them in my dehydrator (except for the ones I use for my almond milk).
I'm mostly using almonds as the base for everything. I was told years ago to sprout/soak almonds in a glass jar, covered in the the refrigerator for 24-48 hrs. I have a glass jar with a plastic top that I've been using. After reading Alissa's book I was wondering if I was supposed to be sprouting the almonds like this? I soak all my other nuts on the counter in bowls without tops (just covered in a paper towel)...why would almonds be different?
Also, does anyone else soak/sprout their almonds, than dehydrate, then make almond butter? Is it healthier this way or am I just making more work for myself?
Thanks for the help!!