Sprouting buckwheat

Since I use sprouted buckwheat quite a bit at home and in recipes, I figured I would share with you my very easy process for doing it. Although most of the recipes I use buckwheat in, I take the time to sprout for a few days before hand, just soaking the buckwheat overnight is great as well.

Image

Ingredients:

  • 1 cup raw buckwheat groats
  • 2-3 cups filtered water

Steps:

  • rinse the buckwheat thoroughly a few times in cold water, the water will get slimy, this is normal.
  • place in a large bowl with water and let the buckwheat sit for a minimum of 8 hours.
  • rinse thoroughly one more time and put in your sprouting set up or use immediately.

Above I show my home made sprouting set up. You can use sprouting bags, or nut milk bags, or sprouting containers, there is a plethora of options out there.( I have several of them). But since I tend to make huge batches of sprouted buckwheat at once, I like to have a bigger container.

I put a thin towel or a cheese cloth inside a large strainer with a plate underneath the strainer in order to catch any excess water. After the buckwheat has been soaking for hours and I rinsed it, I put it on the towel inside the strainer. There’s the setup! Easy!

Then all you have to do is rinse or water the sprouts morning and night until you see little tails growing.(It can take from 2 to 4 days, depending on the heat and humidity) That’s the seed becoming alive and multiplying its nutritional value as well as increasing it’s digestibility. Who wouldn’t want to take the time to do that!?

I have started spraying my seeds with a water bottle sprayer thingy. It works great and I end up giving them just enough moisture so they don’t dry out. I also like to gently move the seeds around with my hand to get them to breath and allow them to grow better.

That’s it! Isn’t it easy? It takes time, yes, but it is so easy and so worth it!

Use your sprouts immediately or you can keep them in a sealed container in the fridge for a few days. I am not sure how long they last as I always sprout for a specific recipe, or I dehydrate them to make buckwheat crispies that I can keep in my cupboard for weeks.

Advertisements

10 thoughts on “Sprouting buckwheat

  1. Pingback: Coconut Raisin Granola | Pamplemousse

  2. Pingback: Raw Cacao Granola | Pamplemousse

  3. Pingback: Power Cacao Granola | Pamplemousse

  4. Pingback: Blueberry Vanilla Granola | Pamplemousse

  5. Pingback: Buckwheat Breakfast Bowl | Pamplemousse

  6. Pingback: Sprouting | Pamplemousse

  7. Pingback: Blueberry Vanilla Granola (raw) | Pamplemousse

  8. Pingback: Cacao Energy Clusters | Pamplemousse

  9. Pingback: Strawberry Grawnola | Pamplemousse

  10. Pingback: Pistachio Cherry Chocolate Crunch Grawnola | Pamplemousse

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s