Have you ever tried sprouting buckwheat? It’s really easy: you first soak the groats overnight in water at room temperature, then you rinse them well and you dehydrate them at 115°F for 10 hours or longer, until they are nice and crunchy. Sprouted buckwheat makes a great addition to breakfast & snacks like this warming Buckwheat Berry Breakfast Bowl. It’s naturally gluten free, high in protein & fiber and an excellent source of magnesium.
Buckwheat Berry Breakfast Bowl
SERVES: 1 person
EQUIPMENT: blender, rubber spatula
INGREDIENTS:
1 cup plant-based milk (almond, coconut, rice, oat…)
½ cup buckwheat flakes
1 to 2 tablespoons raisins (or pitted soft dates)
1 teaspoon chia seeds
½ teaspoon pure vanilla extract
¼ to ½ teaspoon cinnamon
¼ teaspoon cardamom (start with less if you’re not used to the flavor)
Pinch of Himalayan crystal salt or sea salt (optional)
Toppings of your choice: fruit, nuts, seeds, granola…
DIRECTIONS:
- Combine milk, buckwheat flakes, raisins, chia seeds, vanilla extract, cinnamon, cardamom and salt to the blender. Blend until smooth.
- Pour the buckwheat porridge in a nice serving bowl. Add toppings of your choice. I used raspberries, sprouted pumpkin seeds (for zinc and magnesium), chia seeds (for extra protein and omega 3 fats), sprouted buckwheat (for crunchiness) and ALL GOOD Vanilla Coconut Granola.
JULIE’S TIPS & TRICKS:
- This Buckwheat Berry Breakfast Bowl will stay fresh for at least 2 days in an airtight container in the refrigerator.
- This buckwheat porridge is quite thick, so add more milk if you wish.
- If you’re not used to the flavor of buckwheat yet, replace half of the buckwheat flakes with oats for a milder flavor.
- Buckwheat flakes and groats are available in most organic shops and health food stores, or online.
Now I would love to hear from you! Have you ever tried sprouting buckwheat? What do you use it for? Let me know by leaving a comment down below.
