RAW white buckwheat ?

[Basenjimamma]

I got buckwheat after reading some cereal and granola recipes in LoLF and was wondering if I got the right kind.
I started sprouting it yesterday and at first it looked like nothing was happening, but now I see some tiny sprouts coming..
Am I doing it right? Did I get the right kind.
My bag says Organic Raw White Buckwheat, looks like little pyramid shaped grains/seeds.

Thanks, Petra

[DebB]

Hi Petra ~ Yes, it sounds right. I just sprouted buckwheat last week and it took a couple days for the sprouts to appear.

I dehydrate mine after I sprout it - then I always have it on hand, ready to go when I make granola. *Ü*

[Basenjimamma]

Deb, that is exactly what I was thinging about doing, dehydrating them so I have them easily available. Thanks for your quick response.

Petra

[DebB]

You're welcome Petra! I love having my 'staple stash' (as Rene Oswald taught me on her YT videos) on hand and ready to go. :)

And speaking of buckwheat - this just came into my Inbox from Kristen Suzanne's newsletter a couple minutes ago. Looks interesting!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hearty Buckwheat Biscuits

I'm working on my next recipe book and this is one of the featured recipes. I blogged about how I was enjoying them a few times and I immediately started getting requests for the recipe. So, here it is!

These biscuits are AWESOME! They're thick, crunchy-yet-densely textured, hearty, and filled with deliciously intense flavors! I love eating them plain, or topped with homemade raw sauerkraut, or alongside a serving of soup or salad. MAKE THESE! (As I'm writing this, I'm making my third batch this month... the buckwheat groats are sprouting right now.)

Hearty Buckwheat Biscuits
Yield 6 - 10 biscuits (I usually cut mine big, so I get about 6 in a batch)

2 cups buckwheat groats, soaked, sprouted, and packed* (soaking/sprouting directions below)
1 cup sun-dried tomatoes (soak 15 - 45 minutes, reserve 1/2 cup of the soak water)
1 1/2 cups raw pecans
1 1/2 cups carrot pulp, gently packed**
2 cups zucchini, chopped
1/2 cup of the reserved sun-dried tomato soak water noted above
1/2 cup freshly squeezed orange juice
1/3 cup nutritional yeast***
1/4 cup tamari, wheat-free****
1 teaspoon garlic, pressed and packed
1 tablespoon onion powder

Using a food processor, fitted with the "S" blade, process the pecans until coarsely ground. Add the remaining ingredients and process until pureed. Spread the mixture until it's about 1-inch high (this makes nice thick biscuits) onto a dehydrating tray fitted with a Paraflexx non-stick sheet (these sheets are for Excalibur dehydrators. If you don't have one, you can use parchment paper).

Score into squares of desired size. Dehydrate at 135 degrees for 75 minutes. Reduce the temperature to 105 degrees and continue dehydrating another 10 - 12 hours. Flip the biscuits onto a dehydrator tray without Paraflexx, and peel off the current Paraflexx being used. Continue dehydrating until dry (approximately 15-24 hours, or longer depending on how crunchy you want them).

*Soak 1 - 1 ¼ cups of buckwheat groats overnight (8 - 10 hours), on your counter top, in a bowl. Drain off the water the following morning and let the buckwheat sprout in a colander (over a bowl to catch draining water), gently covered with a paper towel, for 24-36 hours, rinsing about every 12 hours. If you have leftover soaked/sprouted buckwheat after you take the 2 packed cups needed for the recipe, simple put these leftovers on a dehydrator tray and dehydrate until dry. You can eat them plain, in trail mix, as a raw cereal, stirred into vegan yogurt, or top your next salad with them. They're delightful!

**This is left over after extracting the juice from carrots.

*** This is not a raw ingredient, but it adds a lovely cheesy flavor to the biscuits as well as B-vitamins.

**** I usually use the reduced sodium variety of wheat-free tamari, but it's delicious with either.

Kristen's Raw (http://kristensraw.com/)Spring Newsletter - Hearty Buckwheat Biscuits Recipe!

[Basenjimamma]

wow, they sound great, thanks for sharing Deb..

[christinajade]

After soaking and sprouting my buckwheat I put in a food processor with some cinnamon, dates or raisins and some almond milk and make a base for either cookies or a raw "oatmeal" type breakfast. I then add walnuts and dried cranberries!:D

[Moretta]

DebB - Thanks for sharing the recipe, it sure sounds delish.

[MintLia]

I got buckwheat after reading some cereal and granola recipes in LoLF and was wondering if I got the right kind.
I started sprouting it yesterday and at first it looked like nothing was happening, but now I see some tiny sprouts coming..
Am I doing it right? Did I get the right kind.
My bag says Organic Raw White Buckwheat, looks like little pyramid shaped grains/seeds.

Thanks, Petra

I'm just sprouting mine. You know you got the right kind because they're actually sprouting. If they were a darker colour, they wouldn't sprout as those are actually toasted.

Lia