Sprouted buckwheat are gluten free and packed with nutrients. Sprouting provides the correct environment for growth and switches the seed from the dormant state to the active growth state. When analysed, the nutrient content in sprouts are significantly greater than the levels found in non-sprouted grains, legumes, nuts or seeds.
Sprouts are also much easier to digest, they have a reduced level of anti-nutrients and nutrients like vitamins, minerals and enzymes more bio-available for digestion. Therefore it makes sense to regularly include sprouts in the diet.
1 cup sprouted buckwheat
(For further information about sprouting buckwheat see how to sprout)
- Place sprouted buckwheat in a suitable pan and cover with 2 cups of clean water.
- Bring to the boil then simmer until sprouts are tender and water has been absorbed
By replacing recipes, which use un-sprouted buckwheat with sprouted buckwheat you will be significantly improving nutrient availability and lowering digestive stress.