Organic Sprouted Buckwheat

When buckwheat is sprouted, the structures of the seed start to break down, giving it that coveted crunch. Sprouted buckwheat is great for mueslis, granola or topping cereal and yogurt. We sprout this grain to improve its texture and decreases its very distinct flavour to something more subtle.

  • 500g
  • 1.5kg
  • 4kg
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Description

Despite its name, buckwheat is not from the wheat family; this naturally gluten-free seed is actually from a flowering fruit in the rhubarb family. Sprouted buckwheat is rich in protein, essential amino acids, lysine and arginine, which many major cereal crops are deficient in.

When cooked, sprouted buckwheat takes on a soft, creamy texture that makes a great porridge or pilaf. It has an earthy taste that is sometimes compared to hoppy beer (in fact, buckwheat is sometimes used to make gluten-free beer!). When buckwheat is toasted, it becomes light and perfectly crunchy.

Cooking Instructions

Cook Time: 10 minutes

1. Rinse

2. In medium sized pot, mix 1 part Organic Sprouted Buckwheat and 4 parts water.

3. Bring to boil.

4. Turn to LOW and simmer for 10 minutes or until desired texture is reached.

5. Using strainer, rinse with warm water.

You can also toast the raw buckwheat groats in the oven for a crunchy addition to granolas, trail mixes or on top of your morning cereal.

Ingredients

Organic Sprouted Buckwheat

Nutrition Facts

Storage & Shelf Life

After sprouting, we carefully dry the grains back down to their shelf stable moisture levels. This means you can store them as you would store unsprouted whole grains – in a cool, dry place.

Once you cook your sprouted pulses, they should be stored in an air-tight container in the fridge.

Shelf life: 2 years

How To Use

Our favourite way to enjoy sprouted millet

In a crunchy sprouted granola with nuts and seeds

Other delicious ways to enjoy sprouted millet

  • Muesli
  • Top yogurt, cereal or salad
  • Porridge
  • The base of a grain bowl

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