When buckwheat is sprouted, the structures of the seed start to break down, giving it that coveted crunch. Sprouted buckwheat is great for mueslis, granola or topping cereal and yogurt. We sprout this grain to improve its texture and decrease its very distinct flavour to something more subtle.
Despite its name, Organic Sprouted Buckwheat is not from the wheat family. This naturally gluten-free seed is actually from a flowering fruit in the rhubarb family. It is rich in protein and essential amino acids like lysine and arginine, which many major cereal crops are deficient in. Sprouting improves it’s digestibility, cook time, taste and texture, making it’s distinct earthy flavour more mild.
When cooked, sprouted buckwheat takes on a soft, creamy texture that makes a great porridge or pilaf. It’s earthy flavour can be compared to hoppy beer (in fact, buckwheat is often an ingredient in gluten-free beer). When toasted, buckwheat is light and perfectly crunchy.