Sprouting increases the digestibility of buckwheat groats.
Purchase unroasted buckwheat groats. Roasted groats, called kashi, will not sprout. See the January 2014 Food First! Column – on HealthSpan’s blog for detailed sprouting instructions.
Buckwheat makes the soaking water thick and cloudy, so be sure to rinse until the water runs clear.
2 cups buckwheat groats, sprouted until little tails appear.
Place on a dehydrator tray with a Teflex sheet. Dehydrate at 105 degrees for 3 - 6 hours. Alternatively, spread mixture onto a cookie sheet and bake on the lowest oven setting for 2 - 3 hours until the groats are light and crunchy. Stores well in a glass jar for 1 to 3 months. Serve with warm nut mylk.