Time tables: seeds

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Pumpkin seeds (pepitas): soak for 7-8 hours

Sunflower seeds: soak for 7-8 hours

Sesame seeds (unhulled brown sesame seeds for best results): soak for 8 hours

Poppy seeds: soak 8 hours (use nut milk bag to rinse due to small size)

Buckwheat (groats): 30 minutes-6 hours

Quinoa: soak for 4 hours, rinse, then let rest for 12-24 hours

Amaranth: soak for 8 hours

Sesame, nigella, caraway, fennel, anise: soak for 6-8 hours

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Time tables: nuts

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Almonds: soak for 12 hours

Walnuts/Pecans: soak for 4 - 8 hours

Cashews: soak for 2 - 4 hours (avoid oversoaking to prevent sliminess)

Hazelnuts: soak for 8 - 12 hours

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Method

1. Make a soak solution of 1 tablespoon sea salt per 4 cups of water

2. Soak seeds (time varies by seed, see below)

3. Rinse thoroughly

4. Dehydrate in the oven at 115°F until fully dry and crisp

That's it! The only thing that changes seed to seed is the soak time, with a couple of exceptions.

Storage

Once dehydrated, sprouted seeds and nuts store like raw ones:

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Pantry: 1-2 months in an airtight container

Refrigerator: 4-6 months

Freezer: up to 1 year

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The dehydration step is what makes them shelf-stable. If you skip it or under-dry them, they'll mold quickly.

Exceptions

Do not soak hemp seeds, chia seeds, or flax seeds. Chia and flax will gel. Hemp hearts are already shelled and don’t benefit from sprouting.