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How to Sprout and Use Buckwheat Groats

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sprouted-buckwheat1Buckwheat Groats are one of the quickest sprouts around.  You can soak ‘em for 20-30 minutes, rinse a few times and enjoy or you can continue the process to fully sprout them which can take up to 48 hours.

Groats are nutty, plump and extremely tender (when soaked).  The word Groat literally means “a hulled seed”.  Despite its name, buckwheat doesn’t contain wheat.  It’s a gluten-free seed shaped like plump pyramid.   Sprout-able buckwheat kernels are stripped of their inedible outer coating and then crushed into smaller pieces. They are lighter in color.  If they are brown they have been toasted and are referred as Kasha.  Be sure that you don’t confuse the two.

I love to sprout buckwheat groats because they open up (literally) to a power house of nutrients.  They are an excellent source of complex carbohydrates. as well as low in fat and have no cholesterol.  They are also a good source soluble and insoluble fiber, contain  folate, zinc, protein, iron, magnesium, phytonutrients, antioxidants, resistant starch, phytate and other nutrients.

There are so many wonderful things that you can do with sprouted buckwheat.  After I sprout, dehydrate and put them in a jar to have them on hand for when kitchen creations strike!  Looking for a healthy snack that offers a crunch?  Buckwheat!  Sprinkle them on salads, ice cream,  coconut yogurt, oatmeal, chia porridge, eat by the handful, mix in granola, crackers, breads, cookies and so many other recipes.  After sprouted toss with your favorite seasoning and dehydrate them.  Using groats as an ingredient will lower the calories and fat intake when they take the place of nuts.  Use them as a cereal with some nut milk…remember Grape Nuts cereal?! (that use to be my favorite cereal prior to adding raw into my diet).   Let it soak with other ingredients for a muesli.  Use it in a pie crust (grind to a flour or put it together like a graham cracker crust).  See, I can’t stop the ideas from rolling in.

Dry seeds are dormant and very difficult to digest but once they are soaked and sprouted they your body will be able to digest them and better absorb all the wonderful health benefits that they have to offer.   Soaking a seed ends its dormancy and begins a new life.  Special note… if you have a compromised digestive system, cooking them after the sprouting stage will be much easier on your body.

1 cup dry raw buckwheat = 2 1/3 cup sprouted (roughly)

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Enjoy within 30 minutes:

  1. Mix 2-3 parts water to 1 part buckwheat.  You can’t use too much water, but you can soak for too long.
  2. The buckwheat seeds absorb a lot of water while soaking.  All that matters is that we provide enough of it.
  3. Mix up the seeds to assure even water contact.
  4. Soak for about 30 minutes.
  5. When ready to drain and rinse the soak water, skim off any non-seeds that are floating on the water.  Sometimes foreign “objects” can get mixed into the seeds.

OR Sprout for optimum nutrition:

Rinsing and cleaning:

  1. Buckwheat Groats create starchy / cloudy water,  be sure to rinse them for about a minute before soaking.  This won’t remove all the starch but it will help.
  2. Use a strainer that had small enough holes to where the small buckwheat seeds won’t fall through.

Soaking Process:

  1. Transfer the buckwheat seeds to a bowl or quart sized jar.
  2. Add 2-3 times the amount of water to 1 part of seeds.  So for 1 cup of buckwheat, add about 3 cups of water.   Give the seeds a quick stir to ensure that water contact is made by all seeds.
  3. Soak for 30 minutes.  Remember that they absorb up all the water they need quickly, that is why their soak time is so short.  If they get waterlogged by soaking too long they may never sprout.

Sprouting-Buckwheat13

Time to sprout:

  1. Pour the seeds into a mesh strainer and rinse thoroughly with cool water, around 60-70 degrees (F).   The soak water will very thick with a starchy water so in order to get better sprouting results, you will want to make sure to rinse this off as much as possible.   Rinse until the water runs clear and is less viscous.  Do not skip this step.
  2. You can leave the seeds in the mesh strainer for the sprouting session, or use special sprouting trays.  I find that keeping them in the strainer makes for less mess and easy clean up.   I set the strainer inside of a large bowl to catch any of the draining water.  This important, this allows arrow to circulate and stops water from puddling in the buckwheat which could encourage bacteria growth.
  3. Set your drained buckwheat out of direct sunlight and at room temperature, 70 degrees (F) is optimal. This is where your sprouts  will do their growing.
  4. Cover the sprouting contain with a breathable cloth such as cheesecloth.  They like air-circulation, so don’t suffocate the sprouts.

Rinsing and draining:

  1. Twice a day rinse and drain the buckwheat.  A good time would be right away in the morning when you are having breakfast, and then again in the later part of the day, when you are preparing dinner.  So approximately, every 8-12 hours.  Again, if you live in a warmer climate you might want to add in one additional rinse and drain.
  2. Remember to rinse to water around the temperature of 60-70 degrees (F).
  3. Be sure to cover in-between rinse and drain sessions. I encourage you to taste your crop of buckwheat at every rinse session, even after the first initial rinse and soak.  They are already alive and can be enjoyed during any time during this process.  I stop my grouts from sprouting when small tails form.

Harvesting:

  1. After the final rinse / drain session (again stopping at your desire time frame), drain them as thoroughly as possible after that final rinse.  Spread out on a paper towel and blot dry.  They will store best in your refrigerator if they are dry to the touch.
  2. Refrigerate ~ Place the sprouts to a plastic bag, or sealed container of your choice and store in the fridge.
    • Use in breakfast porridges, sprinkle on top of yogurt or on top of salads for added crunch.
  3. Dehydrate:
    • You can dehydrate the sprouted buckwheat by spread them out on the mesh sheet that comes with the dehydrator.  If the holes in the mesh screens are to large and your buckwheat seeds falls through, place on the teflex sheet.  Place another mesh sheet on top to prevent them from flying around when the blower fan is on.
    • Dry at 115 degrees (F) for about 4-6 hours or until completely dry.
    • Store in an airtight container.  These are great to eat by the handful, add to; granolas, yogurts, porridges, etc.
    • Create a buckwheat flour by placing the seeds in a the grain container that comes with the Vitamix or Blendec and process to a fine powder.  You can also use a spice or coffee grinder but you will need to do this in smaller batches.  Make the flour as needed so you don’t lose nutrients.

Day 1 ~ Rinse the buckwheat groats really well before soaking.

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Soak for 30 minutes.

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Rinse again, again and again.  Use straight away or start the sprouting process.

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Drain the water from the groats.   I left mine in the colander for the sprouting process.

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Sprouts like to breath, so cover with cheesecloth.

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Keep away for direct sunlight at room temperature about 70 degrees (F).

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Day 2 ~  8:00 am First rinse of the day. Rinse the buckwheat with water.

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Cover back up until this evenings bath. :)

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Second and last rinse for day #2.

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Be sure to cover the groats back up for a peaceful nights sleep.

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I stopped the sprouting after 2 days.

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62 thoughts on “How to Sprout and Use Buckwheat Groats

  1. Jelaine says:

    Hi Amie,
    I just want to thank you, thank you, thank you, for the wonderful recipes. Girl you are talented, you are the True Queen of Raw Food! I say this because you care, you not only give us recipes you explain yourself and give us step by step pictures of going though the process WOW! who does that? No one but you. I know I speak for for myself and all your fans when I say we are blessed to have you in the raw food movement, Thank you again. :)

    • amie-sue says:

      Dear Jelaine,
      My goodness, you have me blushing something fierce. :) Thank you for your kind words, they come as a great encouragement! Many blessings to you …. amie sue

  2. Jelaine says:

    Hi Amie,
    will you ever show how to sprouted and used organic brown rice. Thanks

    • amie-sue says:

      Well since you asked…you bet! Anytime you want to see how something is done or want a recipe tested, just let me know. There is no greater joy for me. Let me get to work on this for you, so stay tuned. amie sue

  3. kalina10 says:

    Hi,
    I’m so glad we can communicate on a thorny topic for quite me try to germinate buckwheat, the best time to obtain the baby trees, buckwheat is the 7th day after sprouting, the amount of vitamin C is maximum, is on the amount of beneficial nutrients the body is at the top. I have an automatic Germinator, but after day 2-3, buckwheat, gets a bad odor and mildew, I tried a germination tray, buckwheat washed first with lime, or unwashed, I rinsed her 3-4 times per day, and still nothing. I would like some advice how to germinate buckwheat chapels without having to mold or smell bad.

    • Irene Bruce says:

      I am responding to someone who asked for advice about her buckwjeat sprouts going bad. In my experience 7 days is too long to sprout them. Day 4 or 5 is max for me, but sometimes i use them within 24 hours. I think your Maybe buckwheat is too moist in the sprouting process. In 24 hours i only rinse 2 times. In my experience if i rinse more often the sprouts go bad, as you described. Good luck!

  4. Liana says:

    Hi Amie,

    Thank you for all you do! You have made it so much easier for me and my family to start the raw food journey. I wanted to clarify the instructions for sprouting buckwheat groats. In the instructions above it says to soak overnight. In the Cocao Buckwheat Puff cereal recipe it instructs to soak for 60 minutes. Thank you for your time:)

    • amie-sue says:

      Oh thank you Liana for pointing this out. I made the correction to 60 minutes. When I first learned about sprouting these groats it was recommended to soak over night but I have since learned that soaking for 1 hour is sufficient. Have a great day! amie sue

  5. Lizzy says:

    Hello Amie Sue…what an absolute pleasure and inspiration your site is…I stumbled upon it searching for ‘Sprouting Buckwheat Groats’…and voila! there you were and i haven’t left your site since ;D…I am a New Raw Foodie and feel secure that i can continue doing so with your guidance and generosity of information.
    Many thanks to you,
    Lizzy

    • amie-sue says:

      Thank you Lizzy… what inspiring words of encouragement! If I can be of any help to you along your journey, please don’t hesitate to ask. I may not know all the answers but I will do my darnest to help. :) Have a blessed day! amie sue

  6. Bridget says:

    Are there negative effects to ingesting the mucilage? I was thinking about using these to make overnight oats, but sub the buckwheat for oats of course. So is it necessary to drain the “slime”?

    appreciate it!

    • amie-sue says:

      Good day Bridget,
      Personally, I would not consume the mucilage after soaking buckwheat groats or any oats, grain or nut. Part of the reason for soaking these is to release the phytic acid which is a nutrient inhibitor and is hard on our digestive system… so with that bit of knowledge, the soak water contains that and well shoot, that just doesn’t seem wise to me to eat/drink.

      Here is a wonderful link if you have some time to do some reading. I hope this answered your question. Blessings, amie sue
      http://www.westonaprice.org/food-features/living-with-phytic-acid

  7. Bridget says:

    Ok thank you for the wonderful replies! So if I were to soak buckwheat groats, drain the mucilage, and then combine with non-dairy milk and fruit to leave soaking overnight, would that be safe to consume? Or would more mucilage form?

    Appreciate it,
    Bridget

    • amie-sue says:

      Bridget,

      Are you talking about soaking them a second night but this time in the milk and with the fruit? CAn you share with me what you overall goal is with what you are doing so I can better understand? I want to help you. :) I would soak them as instructed overnight then you could either dehydrate them to make a crunchy cereal texture or blend them in the blender to make a porridge, then add a little milk and fruit. Keep talking to me, so we can come up with an amazing breakfast for you! amie sue

  8. Bridget says:

    Yes, I would like to make this:
    http://theroadnotprocessed.com/2011/11/19/peanut-butter-banana-overnight-oats/

    but with buckwheat groats instead of oats.
    I truly appreciate you helping me out :)

    • amie-sue says:

      Oh Bridget that sounds yummy!
      This is my suggestion if you want to eat this type of breakfast on a regular basis. I would soak, rinse, drain and sprout your buckwheat groats, then dehydrate them. You can do large quantities and store them in a jar. Then when you want to make this recipe or one like it, measure out the amount of groats needed, add all the ingredients and continue to follow the recipe. To me that would be the best route to go. Does that makes sense? If you don’t want to go through that, soaking the groats for an hour, rinsing really really well and proceeding with the recipe should be fine.

      If you sprout and dehydrate the groats, you don’t have worry about soaking the groats; you soaked them to release the phytic-acid, you sprouted them (tiny tails) and get more nutrients from them, dehydrate them on a low temp and they will keep for a several months. Then it’s like having an instant cereal on hand.

      Most importantly, listen to your body… ask yourself how you feel when you eat them in all these manners. Do you have a problem digesting them at any point? etc.

      Good luck and keep me posted. Have a great evening, amie sue

  9. Bridget says:

    Thanks so much Amie Sue! I don’t have a dehydrator unfortunately, but I would love to take that piece of advice when I have one in the future.
    I will do what you suggested and see how my body reacts.

    Thanks again for all your help!!

    Have a wonderful night,
    Bridget

  10. pascale says:

    Hi Amie-Sue
    Thank you for this great imformation.
    I am on 85% raw food diet to replace the after cancer medication an i need to be alkaline , i eat a lot of sprouted buckweat groats evry day,and i cannot find anywhere if
    sprouted buckwheat groats are alkaline.
    do you know about that?
    thank you have a great day pascale

  11. Drew says:

    Hi Amie-sue,
    I would like to know if it is possible to make buckwheat puffs at home. I usually buy these ready made but now I have purchaed some organic buckwheat groats. If not I will sprout them thanks to the information that you have provided.
    Many thanks,
    Drew

    • amie-sue says:

      Hello Drew….

      Buckwheat puffs? Hmm, let me Google what those are. haha BRB….Ok back, it was as I thought. Buckwheat puffs are not raw. Were you hoping to make it raw or were you just asking in general, regardless if they remain raw or not?

  12. Drew says:

    Hi Amie-sue,
    No, they are not raw. They are popped (puffed), just like popcorn and other grains you can pop.
    Buckwheat puffs are used as a breakfast cereal which I mix in with rice puffs, corn puffs, etc.
    In Australia we use the term kernels, not groats.

    Thanks from down under,
    Drew

  13. I sprouted some buckwheat groats and used them to make fruity buckwheat crisps – yum! I referenced your post on my blog :-) http://itcomesnaturallyblog.wordpress.com/2013/06/19/buckwheat-sprouts/

    • amie-sue says:

      That is great Emily. So glad that you are enjoying them. There is something so… life giving… when it comes to sprouting. Have a blessed day! amie sue

  14. Nicole says:

    I’m thinking that the best thing is happening to me right now. I went raw cold turkey to alleviate unexplained illness over a period of 18 months. Within the first week, I started to feel better. It’s a struggle sometimes in terms of knowing what to prepare other than a salad…..this is a ‘God-Send’. big THANKS Amie-Sue!!!!!!!!!

    • amie-sue says:

      Thank you and you are welcome Nicole. I do hope that you are feeling better with each passing day. Eating fresh, whole foods can do wonders for the body… stay in tuned with yours, eat clean, fresh and organic as much as possible. Our main enemies in food are processed and chemically filled ones. I hope that you find great inspiration throughout my site. Never hesitate to ask me any questions if they arrise. I will do my best to help and answer. Blessings, amie sue

  15. Liam says:

    Is the “slime” edible. My friend leaves the mucilage and eats the sprouted buckwheat groats this way.

    • amie-sue says:

      Hello Liam,

      You want to rinse the “slime” down the drain. I don’t recommend eating it. Soaking buckwheat reduces phytic acid. Phytic acid is a mineral inhibitor. If we are soaking the buckwheat to bring out this phytic acid, then it would be in the soak water and consuming the soak water would negate the purpose in the first place. Have a great evening, amie sue

  16. charlie says:

    I’ve just started my raw diet a few months back.
    I love it but I needed some diversity.
    Thanks ever so much for this.

    • amie-sue says:

      How is it going Charlie? Diversity is good… keeps it a way of life rather than a “diet” Blessing to you on your journey. amie sue

  17. Karin says:

    Hi Amie-Sue. Love your site – thank you for sharing so much. I am a little confused concerning the soaking-time for buckwheat compared to oat. Under oat you explain how important it is to soak oat for at least 8 hours and 24 hours would even be better according to Donna Gates. How come that you recommend to soak buckwheat for only 60 minutes? It is my experience that it still contains a lot of “slime”, which l think would be best to get rid of? So I soak overnight before I start the sprouting. Actually I have tried to soak for only 1 hour and i get a allergic reaction when I eat the porridge made out of these buckwheats?! Would love your comments :-)

    • amie-sue says:

      Good afternoon Karin,

      First thing first… if you get an allergic reaction with the shorter soak time of buckwheat, then by all means soak for the extended time. I respect Donna Gates and have studied her site and book throughout time. But I never take one “voice” as the final answer. I do my best to really research the material that I share. I spend hours looking at many different sources, which as you may know is a real challenge. The information on the Internet can really go all over the board.

      I am a huge advocate for soaking, nuts, seeds and grains. We, personally, don’t digest any of them well, without doing so. I do find that with buckwheat, the slime is present no matter the soak time, I just rinse, rinse and rinse. I tend to also refer to the “Sprout People” web-site since this is their main area of expertise. They state that ~ Note: Groats take up all the water they need quickly, that is why their Soak time is so short. They get waterlogged if soaked too long, and will never sprout – so -Don’t over-soak!. You can read more on their site, if interested: http://www.sproutpeople.com/seed/bwgroats.html

      But again, in your case… I would do what works best for you. That is the bottom line with anything. I hope this helped some. Have a great weekend, amie sue

  18. Glorianne says:

    I am SO happy to hear you describe the white vs. tanny brown. WOW, I’ve been soaking and activating buckwheat for 3 years and really didn’t know the difference. I think I’ve been using the toasted without knowing it. Unbelievable. I don’t know if I even see the white stuff. I make delcious buckwheat crackers in my excalibur, using carrot pulp and juice along with sunflower and pumpkin seeds and a bunch of other stuff. THANKS FOR BEING SUCH AN EXCELLENT TEACHER! I’ll be on the hunt now.
    xoxo

    • amie-sue says:

      Your so welcome Glorianne… it’s all a learning process… everyday, isn’t it? :) I love learning about healthy foods and everyday I still get surprised about all the neat things that there are to learn about them. Have a blessed day, amie sue

  19. [...] to boil. Add 1.5c of sprouted buckwheat (if you’re unfamiliar with sprouting buckwheat look here - I will write a tutorial soon!) to a steamer basket and place this on the pot. Cover and allow [...]

  20. Donna says:

    Hi! I truly love your website and recipes. I’m so happy that you “experiment” with raw foods because you end up making unbelievable creations.

    I have a question for you. Have you ever used Kamut? Do you know anything about Kamut such as would it be a good replacement for Buckwheat?

    I bought some Kamut and sprouted it. I didn’t know what to do with it, and I don’t know if it can be consumed raw and sprouted, so I threw it away.

    Thank you in advance for your response!

    • amie-sue says:

      Good evening Donna,

      It is so nice to have you here. Thank you for commenting!

      I don’t use kamut because it is a glutinous grain. We can’t do gluten in our home. But you could use in place of buckwheat or even make a nice mix of the two. Once you had it sprouted it would have been good tossed into salads. You could have even dehydrated it and then ground it to a flour to use in place of buckwheat.

      I wish I knew more but since we can’t eat it, it makes it hard to give advice. :) Have a blessed evening Donna. amie sue

  21. Susan says:

    Hi!

    Have to let you know this –

    I had soaked and drained some buckwheat to use in my buckwheat/apple/date breakfast. I’d forgotten about it for about a week and a half in the fridge. I took it out, thinking I’d have to throw them out, but OMG! Beautiful, sweet-smelling sprouted buckwheat met my eyes!

    No turning, no rinsing, just soaked overnight, drained, and stored in a glass container with a rubber lid in the refrigerator! Pretty easy sprouting, I must say. I think these little guys are much more eager to sprout that people give them credit for.

    Dehydrating them now for a crunchy snack later. :)

    • amie-sue says:

      lol that is great Susan… glad to hear they didn’t grow any bacteria or molds since they didm’t get rinsed or aired out. Amazing actually. Thank you for sharing. :) Have a great weekend, amie sue

  22. Natalie says:

    Hi there! I just sprouted buckwheat groats for the first time, and they are now being dehydrated. I followed your directions, and I put them in the dehydrator once they had little tails. I ate a handful earlier before putting them in to dry, and I have had a horrible stomach ache all day. I also got a terrible stomach ache when I sprouted quinoa a few years ago. I’m confused because I thought that sprouting was supposed to help our bodies digest..? Would you be able to shed any light on this for me? Also, will they be easier on my stomach once they are dehydrated? Thank you so much in advance! I love your website :-)

    • amie-sue says:

      Hello Natalie,

      Sprouting does help with digestion but we are all so different internally and our bodies respond to different foods in different ways. I can’t answer if they will be easier to digest once dehydrated, you will have to test that out. The best advice I can give is to experiment more with buckwheat to see if your body can or can’t tolerate them in any form. Here are a few ideas:

      #1 – Test eating them again on a day where you didn’t have much for other foods yet… so you can for sure pin point if they were the culprit.
      #2 – Try eating them dehydrated, perhaps make a small porridge with them to test them.
      #3 – If you eat some cooked foods, try making a single serving on the stove top and see if you respond to them in the same manner as raw.
      #4 – Did you rinse them REALLY REALLY good before eating? It takes a while to get the “Slim” off.

      What do you think of testing them this way? I have gone through spells over time with buckwheat and well shoot, many other ingredients, to where they might sit fine with me but a year later they don’t, etc. Keep me posted, amie sue

  23. Christina says:

    Hi, I have been sprouting and dehydrating buckwheat grouts for about a year now. I would like to get some nutrition information on sprouted buckwheat grouts as opposed to the non-sprouted (cooked) buckwheat, i.e. protein, carb and fat content. I read all the time that sprouted buckwheat has more protein, but how much more exactly? Thank you.

  24. [...] First, you will need to sprout the raw buckwheat.  Do not use roasted buckwheat groats, these will not sprout!  It will take approximately two days to yield sprouted buckwheat groats as pictured below (for further instructions on how to sprout buckwheat, read How to Sprout and Use Buckwheat Groats). [...]

  25. Gayle says:

    Could you make buckwheat milk?

    • amie-sue says:

      Shew thing Gayle. I would follow the same instructions as with the oat milk but you only need to soak the buckwheat for 30+ minutes. Rinse super well and proceed with blending them in the blender with water… drain through a nut bag and there you have buckwheat milk. :)

  26. Brent says:

    Hi Amie-Sue,

    Thanks so much for sharing your knowledge of raw foods and passion for helping others. I really like how research authoritative sources and consider multiple sources for more accurate reporting.

    I am relatively new to sprouting and am wondering about the changes to nutrition when sprouts are dehydrated. I would assume that water soluble vitamins, and possibly enzymes, would be lost in the dehydration process. Have you come across any good resources on this matter?

    Many thanks for all that you do.

    • amie-sue says:

      Hello Brent,

      Here is an exert from the following site… http://greensmoothie.com/dhd/faq.php
      Home food drying leaves vitamins, minerals, proteins and enzymes virtually intact.
      Some vitamin C is lost because dehydrating is an air-based process. Vitamin C is not air-soluble, but it is changed into an inactive form by air contact. So it’s best not to leave sliced fruit out for too long.
      When a food is sliced and its cells are cut open, the surfaces exposed to air lose some vitamin C.
      Vitamin C is water-soluble. Dehydrating removes water, but the good news is it leaves the vitamin C behind in the fruit and sprouted grain. The C does not evaporate with the water.
      Vitamin A – or Beta-Carotene in plant foods, a critical anti-oxidant – is retained in dried food. Because it is light sensitive, dried foods rich in Vitamin A, like carrots, bell peppers and mangoes, should be stored in a dark place.
      Minerals in fresh fruit and vegetables – such as selenium, potassium, magnesium – are not altered when they’re dried. Fresh-picked sun-ripened fruit from the farmer’s market is rich in the sodium your nerves and joints are starved of. Dehydrating gives you a year-round balance of minerals.
      *******************************************************

      There is a lot of information on the web that shares different views regarding food preservation. Sprouting is a method that unlocks the living force of nutrients within its “Shell”. I have my own thoughts and opinions based off of everything I have read over the years. I know this didn’t really give you what you were looking for… This is a great subject matter and requires a lot of research to find the exact information that you are wishing to receive. I too would love to see a chart that scientifically broke down and compared all the vitamins and minerals … in how they are effected in all ways of preserving or in food prep.

      Have a great evening, amie sue

      • Brent says:

        Hi Amie-sue,

        Thanks so much for your helpful response; it was both interesting and provided me with some more food for thought.

        Also, thanks for posting about Excalibur. I think I’m going to make the plunge.

        -best,
        -Brent

        • amie-sue says:

          Your welcome Brent. You won’t be disappointed with an Excalibur… a whole new world will open up for you. Have a wonderful evening, amie sue

  27. Linda says:

    I just sprouted some buckwheat groats over the last few days, following your directions. When I went to do my final rinse, I noticed that some of the sprouted groats had turned black! Do you think this is mould? Should I get rid of the whole sprouted batch? It seemed to be only groats in the bottom of my sieve, so maybe they didn’t get rinsed well enough, or aired out? What do you think? Thanks so much!

    • amie-sue says:

      Good evening Linda,

      One of two things come to mind (maybe more, we shall see as I type haha)

      1. Is it the actual seed that is black? Did you notice any black seeds in the mix when you were washing them, getting them ready for sprouting? I tend to find a handful that I pick out myself.

      2. Any other odd characteristics that might indicate mold? Fuzzy stuff? Off putting smell? If you notice any of those two or both… toss them for sure.

      3. When you say “some” – can you tell me what the ratio is, example: out of 1 cup of buckwheat, 4 were black.

      To me, without knowing the answers to the questions I asked and without being able to see it myself… it sounds like it could be mold…. the rinsing, draining, the room temp can all play factors into that. If it were me, I would toss them. I don’t want you ingesting any form of molds.

      Don’t become discouraged… try again. Sometimes, strange things can happen and soon it will be old nature for you. Sprout on! Have a great evening, amie sue

  28. Marlin says:

    Is there a use for the water that the buckwheat has been soaking in?
    Thanks
    Marlin
    Big Island

  29. Helen says:

    Hello
    I’m seeking to reduce the fat/nut/seed content in raw recipies for burgers, breads and crackers that start by soaking and then blending nuts and/or seeds while wet, combining them with other ingredients and then dehydrating the final preparation (eg sunflower and veggie sausages comes to mind for which the sunflower seeds need overnight soaking before blending with veggies and forming sausages). I am aware that you can use ground dehydrated sprouted buckwheat in place of dried ground nuts and seeds in recipies, but can you similarly replace soaked (wet!) nuts and seeds by soaked and slightly sprouted (wet!)buckwheat groats? I could then turn my recipie for sunflower and veggie sausages (for example) into one for buckwheat based veggie sausages!! I am happy adding some ground flaxseed in for binding, or using a little olive oil to make the mixture stick together. Even using half soaked sunflower seeds and half wet sprouted buckwheat groats would be helpful. Any suggestions?
    Thanks!
    Helen

    • amie-sue says:

      It sounds like you have a solid plan Helen. It is all a matter of experimenting and finding the right balance of nutrients, taste and texture that you desire. Just make sure to write down every recipe you try, just in case you find the perfect end product. :) amie sue

      • Helen says:

        Thank you for writing!
        The trouble with me is that I’m a theoretician (a theoretical physicist actually) and spend all my time working things out in my head, and never getting round to experiments!!!……If you think my plan makes some degree of sense then I’ll take your advice and try!! Thank you very much. Helen

        • amie-sue says:

          I am just like you Helen in the thought-department… that is what leads me to making all of the recipes that I do. I can’t tell you exactly how each scenario will turn out without testing it myself. There is really no substitute for experience. The trial and error method is your best teacher. :) If you have an exact recipe that you have come up with and want to run it past me, please do so… that will better help me in helping you! Have a great day. I am off to dodge the rain drops as I head to town. hehe amie sue

          • Helen says:

            Now rain is something I can really relate to. It comes down in sheets here. I live in South Wales (UK) on the coast, right alongside the sea – beautiful and green, but very very wet. Good luck with all your work. Helen.

            • amie-sue says:

              Thanks Helen. :) I do love the rain. There is something very peaceful about to me. I can imagine that you experience quite a bit of wet weather! Have a blessed day, I plan on it. hehe amie sue

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