Liven up your kitchen this month with sprouting! It’s simple, you don’t need anything fancy (though a sprouter will be on my Christmas wish list this year) and it’s a fantastic way to turn your favourite foods into superfoods. This simple and delicious recipe for raw sprouted buckwheat granola is the perfect way to sprout your way into this wholesome habit. Buck up and try it!
From Food to Superfood
When you sprout a seed, you activate it to begin growing into a plant. Buckwheat, by the way, is not a grain at all but a seed and though named buckwheat, it is entirely gluten-free. Just think, taking a dormant food that’s been sitting on a shelf and sprouting it to life? That’s bound to be good for you! And you’re right, sprouting:
The more enzymes in the food, the easier it is for your body to digest and the less energy spent digesting means all the more energy for you!
Holistic fact: experts say there may be up to 100x more enzymes in sprouts than raw fruits and veggies!
- Makes the nutrients more bioavailable
A fancy way of saying your body will obtain more nutrients from sprouted buckwheat than non sprouted. And supplying our body with the most nutrients possible is the key to our health.
Already a fantastic source of protein (being a complete protein like its cousin quinoa), sprouting enhances this protein profile! In fact, lysine (one of the proteins most abundant in buckwheat) is significantly increased and this protein boosts the immune system making it a powerhouse as we head into winter. Note: the same happens for the vitamin and fibre content too!
- Incredibly alkalizing to the body
This will significantly reduce inflammation; the underlying cause of most pain and illnesses.
Want to feel energised and alive? Eat live foods!
Where to begin: 3 Steps to Get Going and Get Growing!
Step one: Something to Groat About
The search begins in your local health food store where you’ll find organic buckwheat groats. These will be light in colour as opposed to brown which means they have been toasted, this is Kasha and won’t sprout.
Holistic life hacks: finding them in bulk will save you money and time running to get more when you become addicted to the granola! (I admittingly have to hide it from myself to avoid going through an entire batch in one day)
Step two: From Seeds to Sea Monkeys
Now you’re home and ready to take those gluten-free seeds and bring them to life!
Simply submerge your seeds in water for an hour, then drain them, rinse them, and set them in a strainer with a plate underneath to catch any water, covering the strainer with a nut cloth so they can breathe. Don’t own a nut cloth? Use a thin dish rag, cover the entire top, but leave a side exposed so that they can breathe without drying out.
Now watch the magic happen!
What to look for? They sprout little tails ( just like growing a plant) and start to resemble something along the lines of sea monkeys. It’s a proud moment.. and then you eat them.
Step 3: TLC
A couple of times a day, rinse your buckwheat as the seeds will get slimy and to keep them from drying out. In about 48 hours you will have beautifully sprouted live buckwheat ready to dehydrate! Don’t own a dehydrator? Neither do I (and though I’d LOVE to have this on my wish list, they are very expensive) so I’ll show you how I use my oven to dehydrate instead.
Why not bake them?
Cooking kills your live food, destroying the enzymes and nutrient value you just cultivated. Dehydrating keeps all it’s benefits alive!
Live buckwheat granola
This recipe is low glycemic and a fantastic blood sugar stabilizer. It has the sweet, cinnamon spice taste and wholesome crunch of regular granola while being :
and wholesomely energizing
3 cups sprouted buckwheat
1/4 c coconut nectar
1 tsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp alcohol free vanilla extract
Sprinkling of Himalayan salt
- Preheat oven to the lowest setting possible
- Mix all ingredients together and adjust flavours as desired.
- Spread mixture out evenly on a sheet of parchment paper.
- Pop in the oven and prop the door open with a wad of tin foil. Note: setting a fan up in front of the door for circulation will better mimic a dehydrater but isn’t necessary.
- Leave to dehydrate for 2-3 hours. This depends on the temperature your oven is set to, how open the door is, etc. Flip them gently with a spatula about every half hour, give or take, to ensure even dehydration.
- Remove while golden and crunchy but not entirely brown, you don’t want to keep them in there so long that they cook. Allow 5 minutes to cool (if you can) and enjoy!
The switch up:
I wanted to give you a super basic recipe with as few ingredients as possible but you can customize this recipe in all sorts of wholesome ways:
- different spices including ginger
- some carob or raw cacao for chocolate granola
- soaked nuts and seeds (most only need to be soaked overnight)
Enjoy with almond milk, over smoothies, as a salad garnish or in a trail mix (a superfood indeed!)
You name it! So many possibilities to enjoy!
Happy sprouting and wholesome crunching,