Based on the method of soaking and sprouting almonds and peanuts described here, sprout your peanuts and almonds, pulverise and then ferment them for 48-72 hours before using them for baking basic bread. Sprouting without fermenting is good enough, however, the gold standard/best practices, is to sprout and then ferment your seeds and nuts for better safety from anti-nutrients in the seeds and nuts.

 

To ferment the sprouted peanuts or almonds, first towel dry them. Thereafter, dry them further in your oven. Once the water content is lesser, you can use a grinder with an “S” blade and grind the nuts. They will form a thick paste. Take it out and put it in a glass bowl. Add 1/4 to 1/2 cup of yogurt or kefir whey. Mix it in thoroughly and it will form a wet dough like consistency. 

 

Leave it covered with cloth and a lid on top. If using yogurt whey, cover it tightly. If using kefir whey, allow it to breathe. 72 hours of fermentation at room temperature, (27 – 35 degrees celsius in India), time is good enough.

 

Note: raw peanuts and almonds can also be home ground (without soaking or/and sprouting) and fermented for 72 hours before baking. However, personal advice is to sprout and soak, both. This reduces lectins and pre-digests oxalates, (The heat during baking will further reduce anti-nutrients, but not 100%) both anti-nutrients, from the seeds. 

 

A lot of the GAPS gut damage can be directly attributed to plant toxins, including from grains, nuts, seeds, legumes, lentils/dals, beans and several types of vegetables.

 

Having nuts and seeds bread/s is not a necessity on the GAPS Protocol. It has been introduced to add variety and keep people from falling off the rails. Therefore, make it as safe as possible. Soak, sprout and ferment.