SPROUTED CRISPY BUCKWHEAT

Preparation time: 40+ min

Difficulty: easy


Ingredients:

  • raw buckwheat groats

  • water



Soak the desired amount of raw buckwheat groats in plenty of fresh water and leave it soaking overnight. It is important you don’t choose roasted or steamed buckwheat groats as it won’t sprout. Drain the groats through a large strainer and wash well under running water.


Put the sieve onto a bigger pot*, cover with a clean cloth so that the buckwheat is airy and moist. Rinse it under running water at least 3 times a day and regularly pour out the water that has accumulated in the pot (don't get frightened by the slime that is naturally released from buckwheat).


Buckwheat groats will sprout in one to two days (depending on the room temperature - 20-25°C is most suitable for sprouting) - you will see a sprout at the pointy part of the grain. You set the sprouting time depending on what length of the sprout you would like to reach - we sprouted the buckwheat for 2 days.


You may use the sprouts as a salad topping, in cereal and smoothies, and store them in the fridge for 3 days. If you want to use them for a bit longer, dry them in a dehydrator or oven at a lower temperature. These sprouts are a crunchy and nutritional snack or a topping.


*If you use a sprout maker, use it with the instruction manual.

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