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Maple cinnamon walnuts



maple cinnamon walnuts You need:

1 1/2 cups walnuts*
1/4 c maple syrup*
1/2 teaspoon cinnamon*
pinch of salt ( I prefer coarse Himalayan pink salt, or coarse Celtic sea salt)

*organic if possible 🙂


If you wish to soak the nuts for a better digestion (to remove phytic acid), then soak walnuts for 8 hours (or more), and dehydrate for 12 hours or until completely dry and crisp.

You need:

4 cups of nuts
2 teaspoons sea salt
(filtered) water

(The major defense mechanism in nuts is phytic acid. When something that contains phytic acid is eaten, the acid binds to minerals like zinc, iron, magnesium, calcium, chromium, and manganese in the gastrointestinal tract, which inhibits our digestive systems’ ability to break the nut down properly.)


Bring the maple syrup to a slight simmer in a small pan. Mix in the cinnamon, then the walnuts. Remove from heat and stir until the nuts are thoroughly coated. Line a baking sheet with parchment paper. Spread and separate the walnuts out into an even layer on the parchment paper to dry. Sprinkle with salt. Let dry completely. Store in the refrigerator.


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