Buckwheat has a misleading name as it’s not wheat at all. Technically it is a seed not a grass and is related to the rhubarb and sorrel family. It’s gluten free too and once sprouted and dehydrated can be turned into a raw flour or used in cooked foods such as blinis or crepes.
Buckwheat is very straightforward to sprout, even if you don’t have a sprouting jar. Just ensure that the buckwheat is raw and not roasted (kasha) before sprouting.
Once dehydrated, I like to call these buckwheatsicles – great on cereals and adding crunch to recipes.
- Soak it in pure water for 4-5 hours and then rinse thoroughly.
- Drain it and put it into a large Tupperware tub and put the lid on loosely.
- After 8 hours, rinse the buckwheat and return it to the Tupperware with the lid on loosely. Continue this process, rinsing every 8 hours for between 36-48 hours until the buckwheat has grown little tails. If you feel inside the buckwheat groats you will feel them getting very warm whilst sprouting.
- Do not be tempted to over sprout them or the buckwheat can become very bitter.
- Once the buckwheat has sprouted, you can either add it to the granola recipe or you can simply dehydrate the buckwheat at 115 degrees F for 12 hours until it has lots of crunch.
- Dehydrated buckwheat is delicious with creamy almond milk and a few berries on top. Once dehydrated, buckwheat keeps well in an airtight jar for up to six months.