What many do not know though is how easy and quick it is to make them yourself, for a fraction of the price of store/bought buckwheaties.
WHAT ARE BUCKWHEATIES?
Buckwheaties are sprouted, dehydrated buckwheat grouts. They keep *forever* in an airtight container and are great in your gluten free granola with almond milk and berries, add crunchiness to chocolate and can be sprinkled onto ice dream Sundaes or into energy bliss balls.
HOW TO MAKE BUCKWHEATIES
1 part of organic (regular will probably not sprout because it was chemically treated) buckwheat
3-4 parts water
1. SOAK: Place buckwheat in water and soak for a maximum of 1 hour.
Do not over soak, they won’t sprout if you do.
It is normal that the water becomes thick and cloudy.
The grouts are ready to sprout once they have expanded to 2-3 times their original size.Strain through a colander and rinse until no soaking water residue is left on your grouts.
2. SPROUT: Drain properly and let them sprout in a dark cool place overnight.
– on trays: You can spread them on your dehydrator trays if you are going to dehydrate them thereafter anyways
– in a jar: If you are going to use them straight after sprouting, you can also use a wide jar covered with mesh and turned upside down at a 45 degree angle so any excess water can drain off.
NOTE: Any seed will sprout faster in a warmer climate so be aware of where you are.
Once tiny tails have emerged from your buckwheat, it is ready to be used or to be dehydrated.
If nothing has happened, rinse and drain them again and give them another 8 hours to sprout.
Enjoy straight away or dehydrate for 24 hours or until crispy.
– wet sprouts will keep for 2 days in your fridge (remember, colder temperatures slow down the sprouting process in any seed)
– dehydrated sprouts keep for months in an airtight container.
HOW TO MAKE BUCKWHEAT FLOUR
Once sprouted, buckwheat can easily be ground to flour in your blender. This flour is best used immediately, or latest after 2-3 days if stored refrigerated.
Another option is to grind the sprouted, dehydrated grouts into sprouted buckwheat flour to make cookies, breads, crackers, pie or pizza crusts. This flour will keep for up to 3 months if stored cool + dry.
OVER TO YOU:
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Also, let me know: how do you like your buckwheaties best?