Sprouting Buckwheat
Follow these 2 simple steps for sprouting buckwheat at home. Easy to prepare, raw sprouted buckwheat is healthy, versatile and delicious added to smoothies, salads, in cereals or blended into a creamy breakfast porridge.
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Equipment
- 1 Bowl.
- 1 Strainer or sieve.
- Paper towel
Ingredients
- 60 g raw hulled buckwheat groats
- 200 ml water
Instructions
- In a bowl, soak the buckwheat groats in plenty of fresh cold water for at least 30 minutes. I prefer to soak them overnight for ease. Use enough water to cover the buckwheat by at least a couple of inches as they will swell and soak up some of the water. Once soaked, drain them using a sieve or strainer held over the sink. Rinse thoroughly until any gloopiness has gone and set them aside in your strainer/sieve placed over a bowl. Cover loosely with a piece of paper towel.
- Allow them to sprout for a minimum of 8 hours. Sprouting buckwheat typically takes 2-3 days, depending on their environment/time of year. Rinse, and drain them thoroughly 2-3 times each day during the sprouting phase and before using. See notes below for storing.
Notes
Storing Soaked or Sprouted Buckwheat.
Rinse then drain the buckwheat and leave to one side to dry for a few minutes. Line a suitable container (with a lid) with a piece of clean paper towel and top with the soaked/sprouted buckwheat. Store in the fridge and use within 3 days.
Always give the buckwheat a rinse before using. I rinse and drain them once each day to keep them clean and fresh. If they start to smell discard, them and do not use.
Tried this recipe?Please let me know in the comments below