Sprouting Hulled Buckwheat
A man at the Farmer’s Market yesterday told me about sprouting buckwheat. It sprouts quickly (1-2 days) and makes a great breakfast. We do eat buckwheat now and then, cooked, for breakfast, but the kids don’t enjoy it that much because it gets a bit slimy. According to this man, buckwheat — sprouted — is not slimy. I’m willing to try it!
Last night, I put 3 cups of hulled buckwheat in a 1/2 gallon jar and soaked it for only 5 minutes. Soaking it only briefly prevents it from getting slimy. I topped the jar with a sprout screen and ring. I drained all the water out.
Edited to add: I would have been better off starting with 2 cups of sprouts, as the 3 cups ended up filling the entire 1/2 gallon. Also, I laid the jar on its side — with all the grains distributed evenly — on a cookie sheet in between rinses.
This morning when I checked, I see that the grains are already sprouting. So I assume that means we’ll be able to eat them for tomorrow’s breakfast. The guy said to sprout them for 1 to 2 days only. I rinsed the grains this morning and plan to rinse again this evening and tomorrow morning.
We’ll top it with dried fruit, some cinnamon, nut milk and honey. I’m eager to try it. I’ll let you know…
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