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.
Cook Time: 10 minutes
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.
Organic Sprouted Buckwheat
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
- Top yogurt, cereal or salad
- The base of a grain bowl