View Full Version : Sprouted and dehydrated grains
05-16-2006, 01:09 AM
I have read many recipes about sprouting and dehydrating buckwheat. Has anyone tried this with barley, wheat, millet, quinoa, amaranth, or brown rice? Is there a reason that buckwheat is what people use?
Also, why is buckwheat so common in raw recipes in general? Any thoughts?
05-16-2006, 01:14 AM
I've done it with wheat and barley before.
I think the reason buckwheat is used a lot (in part) is because botanically it is really not a "grain" per se but rather technically a fruit or the seed of a fruit (or something like that). So, my guess is that it's used a lot because it isn't glutineous like true grains (and a lot of people are intolerant to gluten) and it's very versatile.
I love using sprouted/dehydrated buckwheat in certain dessert recipes...it has that light and airy CRUNCH similar to crisped rice! :)
Here's a website with a little more on buckwheat: http://www.gianteagle.com/healthnotes/Food_Guide/Buckwheat.htm
05-16-2006, 07:54 AM
oh wow interesting...
do you sprout, dehydrate THEN store in freezer rawkinlocs? can I do this?
05-16-2006, 09:09 AM
I don't store in the freezer...just never have done that, but if that's your storage method of choice, I don't see why not. I used to soak, sprout and store (just not in the fridge) to have them on hand, but now I kinda do it only when I need them...if I'm making something that requires them.
But I believe you could do that...I think Rawpriestess does that but don't quote me on it!
05-16-2006, 10:58 AM
thanks so much. I am so worried these things will spoil if I don't freeze, I guess I shouldn't worry so much. We are thinking of getting another freezer just because my sister is coming to live with us w/ my niece next month. We'll see. Thanks! :D
05-17-2006, 07:14 PM
I've done quinoa and millet, but they are harder to chew than buckwheat. Buckwheat tastes the best in my opinion and is easier to chew. It makes a great cold cereal with nut milk and some raisins or dates and a dash of cinnamon.
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