Alternative Grains & Flours
Sprouting Buckwheat for Fun & Health
August 19, 2010 | 
Author Actually, my ignorance of how wonderful sprouted buckwheat groats are created the opportunity for my delightful surprise! If you have experimented with making foods with raw sprouted grains, you may have discovered most of them to be a little disappointing. At least in my experience most grains are far too course to be enjoyable raw unless blended into a sort of gruel and then used like an “un-hot” cereal. As I sprouted and worked with various varieties, when buckwheat groats had their turn to be played with in my kitchen, I was literally thrilled with their flavor, texture, and versatility. I must admit, they truly remind me of one of my old childhood “comfort foods, C.W. Post’s “Grape-nut Cereal”!
Botanically in the “rhubarb” family, scientists aren’t sure if buckwheat is a legume or a grain. As a gluten free food, few people are allergic to buckwheat in the U.S. Orientals use it more, thus are more prone to be allergic to it. But one thing IS certain: buckwheat groats have worked their way into the hearts and palates of many people as a delightfully soft food that sprouts readily and can be utilized in a wide variety of ways, especially as a part of raw cuisine.
If you’re new to the sprouting experience, you may choose to sprout a small amount at first. Say, ½ cup of buckwheat groats. Totally immerse these and give them plenty of extra water as they will be like little sponges taking the water into themselves. Flood water signals the hibernating seeds to wake up, and rejoice in the surge of life ready to spring forth! Flood your groat-babies for around eight hours, then drain them through a strainer. You can leave the strainer over a bowl so air can get to the bottom of your supply. Our experience indicates that if we fail to maintain good exposure to air, mold could develop on any sprouts. Rinse your sprouts twice daily. Your rule of thumb with all sprouts is that the first soaking water contains the “anti-enzyme” factor that helps put the seeds into hibernation phase after maturation. If you drink the first water, you will deplete your own enzyme supplies. This water is good for plants. After the “flood” of water has removed the anti-enzyme factor, the subsequent twice a day rinse waters are good to drink. In fact, the rest of the rinse waters are very high in enzymes, thus good for us as well as our pets to drink. You will notice that the sprout water from buckwheat is very mucilaginous. In common with flax, okra, and slippery elm, this quality makes it very soothing to the digestive tract.
Depending on the weather, your buckbabies should grow tails as long as themselves in two to three days. I have sometimes used them before they even grew tails although they are probably more digestible with a little more maturity.
Now the fun begins. Discover how you best enjoy eatng these sprouts. Refrigerate them after they’ve matured to the size you like, and use them before they become tough and leggy which will happen in a few days. You can rinse them once a day while they are refrigerated. Add them to soups, salads or to cereal for breakfast.. If you want yours a little more flavorful, add some fruit or a nut milk. For use with a savory meal you can always add seasonings of your choice along with lemon or lime, full spectrum salt, and maybe even a little cayenne if you are brave enough!
At our next gluten-free gathering, I will share some of my favorite ways to use buckwheat groats. When I work with this amazing food, I like to work with big amounts, at least enough to fill up my dehydrator. Sometimes I fill it twice with all the creations I dream up to do with buckwheat groats—my sweet buckbabies!
Written and submitted by Connie Gravestock
Posted in Alternative Grains & Flours | 
Tags: buckwheat groats, sprouting buckwheat, sprouts | 
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