Monday, March 7, 2011

Recipe: Sprouted Buckwheat Cereal

I am so pleased with the outcome of this lightly nutty and crunchy cereal. This is such a pleasant cereal to eat for any wonderful morning!

I wasn't sure what buckwheat was and found out a few things about it:

*It isn't related to wheat.
*It doesn't contain gluten. (Yay, for those who are gluten intolerant.)
*It is the seed of a flowering fruit.
*The flowers that these fruit seeds come from are very fragrant and attract bees.
*It has more fiber than oatmeal.
*It is very high in nutrients: manganese, tryptophan, magnesium, fiber, protein, folate, vitamin B6, Niacin, Vitamin K ... and more.
*It is rich in flavonoids. (Flavonoids are phytonutrients that "protect against disease by extending the action of Vitamin C and acting as antioxidants".)

To increase the nutrients of the buckwheat (and to make it lighter in crispiness) the buckwheat needs to be sprouted.

Here are the simple steps for sprouting buckwheat:

Take however much buckwheat you want to sprout. Place it in a glass bowl and pour filtered water over it - cover it generously because the buckwheat will soak up the water.

Allow to soak overnight.

After soaking time is up, place the Buckwheat in a colander and rinse very, very well. If it isn't rinsed well it won't sprout.

Place the rinsed Buckwheat in a colander. Place moist kitchen towel over top and allow to sit all day, rinsing twice during the day.

Once little tails have sprouted (about one day to a day and a half) transfer to the dehydrator.

Dehydrate for about 4-6 hours at 110°.

Sprouted Buckwheat Cereal recipe:

Berries or fruit of choice.
(We used blackberries, mango, strawberry and banana)
Chopped nuts (optional)
Sprinkling of flax seeds (optional)
1/2 cup to 1 cup sprouted buckwheat

Place the buckwheat, berries, nuts, and flax seeds in bowl. Pour nut milk over the top and love it!
I can't wait for others to try this perfect cereal!

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