raw food Recipes # ingredients # Buckwheaties

Ingredients # Buckwheaties

Buckwheaties

Buckwheaties are buckwheat groats that have been partially sprouted and then dehydrated.
Buckwheaties can be used to make crackers, to make bases for cakes or as an addition to breakfasts or other dishes.
I generally sprout 2C at a time. When it's ready, after dehydrating, I keep it in an airtight container on top of the dehydrator.

Sprouting and dehydrating buckwheat groats

The secret, as with all sprouting, is to keep everything scrupulously clean and be really methodical with your soaking and rinsing routines. Don't ever miss a rinse and don't ever mix batches. Oh yes, and do start with good quality organic seed else it might not even sprout at all.
Start with 1C (175g) of organic buckwheat groats. These are the seeds.
Do the soaking and sprouting at room temperature, out of direct sunlight.
Soak the seeds overnight in plenty of water. I prefer to use filtered water for this rather than tap water.
The next morning, drain the seeds. Wash them well and drain them again.
After every half a day, wash the seeds and drain the wash water off.
After two days, in the summer, maybe longer in the winter, the seeds will have developed little tails. At this point they are ready to be dehydrated.
Give the seeds a final rinse and let them drain for a while on a clean tea towel or kitchen paper before dehydrating. The 1C of seeds has now become 2+1/2 C (300g) before dehydrating.
Dehydrate at a maximum of 46C (115F) for about three or four hours.
Once dehydrated 1C (175g) of the original seeds have become 1+3/4C (200g) of partially sprouted, dehydrated buckwheat.
Store the partially sprouted, dehydrated buckwheat groats in an airtight container until they are required. I make what I need so I normally use them within a week.
These are your buckwheaties