Sprouted Buckwheat

Despite its name, buckwheat is actually a seed and not related to the grain wheat. This seed is a powerhouse of nutrition and a source of high quality protein, completely free of gluten. I soak, sprout and dry a batch with buckwheat from time to time, to use in raw, vegan cakes and bliss balls, granola and as a topping on smoothie, soup or salad. 

Why Soak and Sprout

Our great ancestors figured out that by soaking and sprouting nuts, seeds, grains and legumes they become more digestible and provide higher nutritional value. Buckwheat has many nutritional advantages, but a lot of them are locked up tight by enzymes and anti-nutrients, compounds found in a variety of foods but especially grains, seeds, legumes and nuts. Anti-nutrients are parts of the plants natural self-defence system. Phytic acid is one type of anti-nutrients, in which are said to be un digestible for humans. One of the reason why to avoid eating anti-nutrients is because it binds with important nutrients like calcium, magnesium, iron, copper, and zinc in the intestinal tract and block their absorption, making it hard to impossible for you to absorb those nutrients. By soaking, sprouting and fermenting you break down and neutralize the anti-nutrients, making the food easier to digest, allowing the nutrients to be more available for your body to absorb. An enzym called phytase is needed to break down physic acid. Humans do produce phytase, but in very small amounts. Mice produce 30 times more phytate compared to us, making them much more equipped to assimilate and use nutrients in grains, nuts and seeds compared to humans.  

Soaking and sprouting drastically reduces, if not eliminates entirely the anti-nutrient content in foods like buckwheat as well as making the food even more nutritious. 

Instructions

1. Soak as much buchwheat as you want in a glass bowl overnight.

2. Drain the water from the buckwheat and rinse thoroughly using a colander/strainer. 

3. Leave the soaked buckwheat in the colander and place a empty bowl underneath for the excess water. Cover with a clean towel so it's not exposed to light. 

4. Rinse 2-4 times a day.

5. Let sprout from 2-4 days, or until they have developed a small tail. 

6. Dry in a dehydrator or oven at 50C, until crispy. Takes about 3-4 hours. 

7. Store the dried sprouts in a jar.

Sprouted buckwheat

I usually dry mine, to get the crispy texture, but if you are using it in foods like salad, and just want fresh sprouts, you can store it in a jar in the fridge.  

Dried sprouts