Old World Sugarplums

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READY IN: 12hrs
Recipe by Veghead

From nourished kitchen blog on foodbuzz.com The sugar plum recipe below calls for soaking walnuts overnight in slightly salty warm water – a traditional process that not only improves flavor by releasing some of the nuts’ bitter tannins into the water, but also improves digestion of these foods by neutralizing enzyme inhibitors naturally present in nuts and seeds; moreover, the simple process also helps to facilitate the degradation of food phytate – a naturally occurring antinutrient which binds minerals in the digestive tract preventing your body from reaping the full complement of minerals offered by nuts, seeds, grains and legumes.

Ingredients Nutrition

Directions

  1. Toss walnuts into a mixing bowl with one-half teaspoon unrefined sea salt and add warm water to cover by two inches. Allow the nuts to soak, covered, in salty water overnight between eight and twelve hours.
  2. After the nuts have soaked between eight and twelve hours, drain them in a colander and rinse them well. Pat them dry with a kitchen towel.
  3. Toss the soaked nuts into a food processor with the zest of one orange, cinnamon, allspice, nutmeg, coriander as well as chopped pitted dates, unsulphured apricots and pitted prunes.
  4. Pulse the mixture three to four times to combine, then process the dried fruit, walnuts and spices until a paste forms – about four or five minutes.
  5. Transfer the paste to a mixing bowl and form the sugar plums by rolling about two tablespoons of the paste in the palms of your hands until a round ball forms. Dredge the sugar plum in powdered unrefined cane sugar or unsweetened dessicated coconut.

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