4 out 5 members of the family loved breakfast this morning! I’d say that is a success. The person who didn’t care for it reported a willingness to have it again, though.
After rinsing the buckwheat sprouts that I began two nights ago, I put some in each cereal bowl. I topped the sprouts with raisins, unsweetened shredded coconut, cinnamon, a dash of nutmeg, raw wildflower honey, and almond milk. Really yummy. I enjoyed my own bowl so much.
Note about the process: The 3 cups of hulled buckwheat with which I began the experiment ended up totally filling the 1/2 gallon jar when sprouted. I began another batch last night using only 2 cups of hulled buckwheat, allowing those yummy sprouts a little more room.
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wonderful Wardeh!! Wish I could have been there to have a bowl with you, I am in constant awe of your creativity..warm and loving hugs
I was wondering how the sprouted buckwheat tasted. We sprout beans a lot in my cultural tradition. I sprout mung (moong) beans. They are delicious and cook in 5 minutes!
Did you cook the buckwheat sprouts, or eat them raw?
We ate them raw. I rinsed them, dried them as best as I could, transferred them to bowls and garnished. They were yummy.
Thanks for this. I have a 25 lb bag of hulled buckwheat and will definitely try this. I’ve dried the sprouted buckwheat before and made a yummy cooked cereal with it, but this takes even less time!
.-= Kimarie´s last blog post… Sprouting Grains For a Large Family =-.
Kimarie – Hey! I just saw your guest post at Kitchen Stewardship this morning and saw we have alot in common!
These are really good when dehydrated too. When wet they have a bit of a “slime” factor – just a bit, not trying to scare you – but dehydrated they’re crispy and appealing.
I look forward to hearing how you like this.