Wednesday, August 24, 2011

Raw Buckwheaties

This simple breakfast cereal is a staple in my kitchen! You can dress it up by adding nuts, seeds, chopped dates, your favourite berries, or fresh fruit. But, when I serve Buckwheaties in a cereal bowl with bananas and my favourite nut milk, it brings back childhood memories of listening for the crunch in every spoonful of my crispy rice cereal.

Every couple of weeks, I like to prepare a large batch of Buckwheaties. This way I always have some on hand for: cereal; sprinkling on salads; in wraps for extra crunch; adding to cakes; or grinding into flour.

  • Soak Buckwheat Groats in three times as much water for at least 4 hours
  • After soaking, drain and rinse them really, really well
  • If you don't want to sprout them, simply spread on mesh dehydrator trays as below
  • If you do want to sprout them, leave Groats sitting in a colander on top of a bowl
  • Cover the bowl with a tea towel and leave on the counter for 1-2 days until the sprouted tails are visible
  • While Groats are sprouting on the counter, keep rinsing and draining them 2-3 times a day
  • After a final rinse, the Groats are spread on mesh dehydrator trays
  • Dehydrate at 105 degrees for approximately 5-8 hours, or until Groats are dry and crispy to the touch

  • Stored in the fridge in large covered glass jars, Buckwheaties will last for a few months

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