ljk11 Posted August 8, 2007 Share Posted August 8, 2007 If you have, can you say how to do it? I bought this AMAZING granola made out of sprouted buckwheat. It was quite pricy and I want to try making some... Link to comment Share on other sites More sharing options...
DV Posted August 8, 2007 Share Posted August 8, 2007 I tend to triple or quadruple recipes when I'm using the dehydrator so I might use different containers than some for sprouting buckwheat. Here's my method: Soak the buckwheat in water for 6 hours. RINSE WELL with lots of water. Put in colander inside a larger bowl and cover with a towel to keep out light. RINSE WELL every 6 hours or more often if the weather is very warm. Do this for 48 hours and your should have lovely buckwheat sprouts. If you have sprouted other grains then be prepared for something a bit different with buckwheat. Rinsing well can't be stressed enough. Otherwise, you'll have a slimy coating on your sprouts and the granola won't turn out quite right. Link to comment Share on other sites More sharing options...
ljk11 Posted August 8, 2007 Author Share Posted August 8, 2007 Couple questions.How do you rinse every six hours if you're at work? I guess it's a weekend project. I read in a few places you should only soak buckwheat for 20 min. before sprouting. Not saying you're wrong of course. Did you hear that before? How do you dehydrate it? On a sheet, til it's dry and crunchy? Do you just eat it plain like that? Thanks! Link to comment Share on other sites More sharing options...
DV Posted August 8, 2007 Share Posted August 8, 2007 I try to make it a weekend project. I have gotten my soaking/sprouting information from various raw foods prep books and a book on sprouting. Here's the info from the book "Sprouts" by Kathleen O'Bannon, CNC: Soak Buckwheat (hulled, the unhulled is for wheatgrass) for 6 hours, no longer. Sprouting time is 1-2 days. For best results, rinse every 30 minutes for the first few hours. 1 cup dried should yield 2 cups sprouted. I then dehydrate it for however many hours it takes to get it crunchy. I'm sure you could eat it sprouted but if you're going to make granola or store it for longer than a few days you will need to dehydrate it. There are different recipes for dehydrated buckwheat granola and I've tried it various ways. I've also added nutritional yeast and salt for a savory "popcorn" like snack (dehydrated). Hope that helped. Link to comment Share on other sites More sharing options...
ljk11 Posted August 9, 2007 Author Share Posted August 9, 2007 Thanks...do you feel like sharing the recipes? Link to comment Share on other sites More sharing options...
ljk11 Posted August 9, 2007 Author Share Posted August 9, 2007 you just put them in a colander, they don't have to be in a single layer in a flat pan or anything? Link to comment Share on other sites More sharing options...
gkleinman Posted August 9, 2007 Share Posted August 9, 2007 Popcorn like Buckwheat groats. Mmmmmmmmmmm. Can't wait to try that!! Link to comment Share on other sites More sharing options...
DV Posted August 9, 2007 Share Posted August 9, 2007 The sprouts don't have to be in a flat pan. I recently sprouted wheat and barley in a big bowl. You just have to make sure they're rinsed often and do not sit in water - easier to do in a colander. When I make buckwheat granola, I just add whatever comes to mind really. Sweeteners include soaked, pureed dates or agave (or maple syrup if you don't mind that it's not raw). The more you add, the longer it will take to dry. Flavorings include carob, cocoa, cinnamon, nutmeg, allspice, cardamom, cloves, allspice, ginger, etc. I don't measure anything but just go by taste. Link to comment Share on other sites More sharing options...
gkleinman Posted August 9, 2007 Share Posted August 9, 2007 Buckwheat groats soaking now! Link to comment Share on other sites More sharing options...
ljk11 Posted August 9, 2007 Author Share Posted August 9, 2007 I started my sprouts last night and today at 6 p.m. I already have a colander full! it is so cool, all the little tails. I just rinsed them...so to dehydrate them do I have to wait a few hours or just do it right away? Link to comment Share on other sites More sharing options...
ljk11 Posted August 11, 2007 Author Share Posted August 11, 2007 In the continuing buckwheat sprout saga...I actually ground them in my new juicer and mixed in carrot pulp (from the juice, can't waste any part of my veggies!) and am now making crackers in the dehydrator!! Link to comment Share on other sites More sharing options...
Odidnetne Posted August 11, 2007 Share Posted August 11, 2007 I don't measure anything but just go by taste. And that's why I enjoyed your food when I was out there. Link to comment Share on other sites More sharing options...
gkleinman Posted August 11, 2007 Share Posted August 11, 2007 All done! Yum... Crunch.. Crunch...Crunch... - G Link to comment Share on other sites More sharing options...
DV Posted August 11, 2007 Share Posted August 11, 2007 I don't measure anything but just go by taste. And that's why I enjoyed your food when I was out there. Aww, thanks. It's the best way to prepare food. Link to comment Share on other sites More sharing options...
ljk11 Posted August 11, 2007 Author Share Posted August 11, 2007 In the continuing buckwheat sprout saga...I actually ground them in my new juicer and mixed in carrot pulp (from the juice, can't waste any part of my veggies!) and am now making crackers in the dehydrator!!This was a spectacular failure. Tasted like a cross between sawdust and dirt. Link to comment Share on other sites More sharing options...
gkleinman Posted August 12, 2007 Share Posted August 12, 2007 Heather (my wife) surprised me this morning with an amazing breakfast using the sprouted groats. It was from Annie Pho's cookbook. Basically: Buckwheat GroatsGoji BerriesBananas PeachesFig Put a little nut milk over it and it was heavenly!! Ate it so fast I forgot that I probably should have snapped a pic of it both for this thread and the potter's pot thread! Link to comment Share on other sites More sharing options...
DV Posted August 12, 2007 Share Posted August 12, 2007 In the continuing buckwheat sprout saga...I actually ground them in my new juicer and mixed in carrot pulp (from the juice, can't waste any part of my veggies!) and am now making crackers in the dehydrator!!This was a spectacular failure. Tasted like a cross between sawdust and dirt. I ALWAYS taste the "batter" before dehydrating crackers. I will assume that you did not season the crackers with salt, lemon, raw shoyu, ect. Just like wheat flour and carrots wouldn't taste good as a cracker, neither will plain buckwheat and carrot without some seasoning. Additionally, I haven't made crackers out of ground buckwheat groats as a base but I've used other grains. I still usually add some soaked flax seeds. Perhaps you should try different tried-n-true recipes before making some up on your own? Just an idea. I truly understand how frustrating it is to put that much time into a recipe that doesn't work out in the end! Link to comment Share on other sites More sharing options...
ljk11 Posted August 13, 2007 Author Share Posted August 13, 2007 I have made my own flax crackers without a recipe and they were awesome!! So usually my little wing-its turn out....this was a rarity Link to comment Share on other sites More sharing options...
lotus Posted August 18, 2007 Share Posted August 18, 2007 Don't get discouraged though! I have not worked with Buckwheat very much but from what I hear it is not easy. So try, try again! Link to comment Share on other sites More sharing options...
the Asocial Ape Posted August 22, 2007 Share Posted August 22, 2007 i've never sprouted it. but in WV, we grew three or four acres of it every year for the deer to eat. the only time i've ever eaten it is in buckwheat cakes at the Preston COunty Buckwheat Festival. http://www.prestoncounty.com/pcbfgallery.htm Link to comment Share on other sites More sharing options...
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