Buckwheat - How to Sprout

Buckwheat is simple to sprout and takes less time  than other grains because technically, once rinsed, it doesn't need to be soaked. Buckwheat is gluten free and can be a great alternative to those with a sensitivity. Once sprouted, dehydrate and grind into flour, or use whole and add a crunch to a variety of recipes. Some examples I've made are Candied Mint Buckwheat, Rum Buckwheat, Peppermint Buckwheat, etc. I use it in bread, crackers, chips, granola and cereal as well. 

Buckwheat is a fruit seed that is closely related to rhubarb and sorrel and not a cereal grain as most people believe and is a good source of biological protein. It’s a great substitute for anyone sensitive to wheat or other gluten containing grains. Adding buckwheat to the diet has been linked to lowering high cholesterol and blood pressure. Buckwheat contains an ample supply of flavonoids which are believed to help protect against disease. 

Sprouting Buckwheat

Rinse, clean, and finally soak buckwheat in water for 20 minutes. (Buckwheat absorbs water quickly and may become rancid if soaked too long).

Once soaked, rinse and drain well. Return to a wide glass jar covered with either cheese cloth or mesh sprouter lid. (I've used paper towels in a pinch). Tilt jar downward, draining into a bowl, away from direct light. Rinse every 6 to 10 hours for 24 - 36 hours, until tails just start to form. (Rinse thoroughly and drain well each time).  

Use as directed for recipes or dehydrate.

To dehydrate
On final rinse, leave sprouts in strainer to drain well. Spread on non-stick dehydrator tray and dehydrate 6-8 hours at 110 degrees F until dry. (Toss a couple of times to make sure all grains are drying). 

Store dehydrated sprouts in freezer and add to salads or recipes where you want a crunch. 

To Prepare Buckwheat Flour

Using a grain mill, coffee grinder, or VitaMix dry blade, grind into flour. Use in cookies, breads, and pizza crusts. (Transfer to airtight container and store in freezer). 

RECIPES USING BUCKWHEAT

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