Sprouted buckwheat is rich in protein and essential amino acids like lysine and arginine. When cooked, it can take on a soft whole grain or a porridge consistency, and when toasted it becomes light and perfectly crunchy. Below we’ve listed some of our favourite quick and easy ways to cook sprouted buckwheat, and every method takes under 10 minutes.
For breakfast, buckwheat makes a delicious sweet or savoury porridge, especially when topped with some toasted buckwheat granola for texture. At lunch, it can make a wonderful whole grain salad with roasted vegetables or a hearty addition to green salads. Use sprouted buckwheat as a side dish or in a pilaf for a delicious dinner.
The sprouting process activates enzymes that aid in our ability to digest the naturally gluten-free grain. It also decreases its distinct earthy flavour into something much more subtle and breaks down the structures of the seed, giving it that satisfying crunch. Sprouted buckwheat also cooks much quicker (just 3 minutes in a pressure cooker, yes you read that right!).
There are many ways to cook sprouted buckwheat and unfortunately we cannot list them all on the package, see below for a few comprehensive cooking methods. We also gave the slow cooker a try, but we didn’t list it because it’s not one of our preferred methods. Because sprouted buckwheat cooks so quickly, we found the slow cooker produced a mushy texture. We hope you enjoy your sprouted goodness!
Have you tried a different method than those listed below? We would love to hear about it! You can contact us here.