How to Sprout Buckwheat

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Sprouted buckwheat is one of my absolute favourite staple foods! Although this pseudo-grain is called buck”wheat”, it actually contains no wheat. Buckwheat groats are seeds that taste nutty and tender when sprouted, and they are an excellent gluten-free option. They are delicious, very nutrient dense, and extremely versatile. You can use them in a salad, sprinkle them on yogurt or a smoothie bowl, make muesli with them, or use them as an ingredient in raw vegan treats.

Buckwheat is most nutritious when sprouted. Sprouting enhances the health-promoting properties of buckwheat because it improves the absorbability and digestibility of its nutrients. The sprouting process reduces “anti-nutrients” that block some of vitamins and minerals from being absorbed. It also reduces enzymes that can make buckwheat hard to digest for some people.

Sprouting your own grains may seem difficult at first, but it’s actually so easy! In fact, it’s easier than cooking! Here's how to sprout buckwheat:

What you need:
• 1 cup raw buckwheat (make sure it’s not roasted!)
• 1 large mesh strainer
• 1 large mixing bowl
• 1 tea towel
• Water

Steps:
1. Rinse 1 cup of buckwheat.
2. Place buckwheat in large mixing bowl, cover with water, and soak for 30 minutes.
3. Drain the buckwheat, and rinse again.
4. Place the buckwheat in a mesh strainer, place the mesh strainer over a large mixing bowl so that excess water drains into the bowl, and cover completely with a tea towel.
5. Rinse twice per day (once in the morning, and once in the evening).
6. In 2-3 days, you will have buckwheat sprouts!
7. Place sprouted buckwheat in a clean mason jar with a lid, and keep in the refrigerator for up to two weeks.

Enjoy! Let me know in the comments below how you’re going to use your spouted buckwheat! Muesli? Salad? Smoothie bowl topper? And have fun fueling your superpowers!

 

Lots of love,

Alessandra