Extra care and attention has gone into this spread. We’ve used certified organic almonds sourced from either Australia or Spain (depending on availability), which we then activate. Once activated we blend the almonds into a rich and delicious nut butter.
What is activating?
Activation is basically the germination or sprouting of nuts and seeds.
We trigger the sprouting process by soaking our almonds in water, apple cider vinegar and salt for 24 hours. Our almonds are then drained, rinsed well and dried at low temperatures for up to 48 hours.
This entire process helps breakdown the phytic acid in the almonds which improves their digestibility and increases the nutrient absorption of minerals such as zinc, calcium and magnesium.
The drying process is carried out at low temperatures, this protects the heat sensitive oil content of the almonds, preventing the oils from going rancid which is what occurs when they are roasted at high temperatures.
Best of all, activation results in an almond that tastes so much better than its roasted counter part! The almond is much crunchier in texture and blends up into the most deliciously thick nut butter.
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