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.

How to sprout buckwheat
  1. Soak it in pure water for 4-5 hours and then rinse thoroughly.
  2. Drain it and put it into a large Tupperware tub and put the lid on loosely.
  3. 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.
  4. Do not be tempted to over sprout them or the buckwheat can become very bitter.
  5. 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.
  6. 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.