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Health, Home, and Happiness: Using Sprouted Buckwheat

Thursday, July 16, 2009

Using Sprouted Buckwheat

I wasn't quite sure what to do with the buckwheat I had sprouted, so on a whim I added it to a lunch of scrambled eggs.

I added a good 1/2 cup + of sprouts to 5 eggs at the end of scrambling, when they were mostly cooked. I was surprised that it was really good, the texture was nice and soft, but the flavor was a little nutty.

I can tell when my toddler really likes something, because she puts down her fork and just uses her fingers. This was a fingers kind of meal. ~smile~



Then the next day we ate the sprouted buckwheat as porridge, again with butter and syrup. Both the toddler and I liked the sprouted porridge better than the unsprouted soaked version, so we'll do this more. It was a little softer than the other version. Sprouting takes out the phytates (anti-nutrients found in the outer shell of whole grains). After using the rest of our sprouts up, I went ahead and started some more right away. I think the nutty soft flavor would be good in a lot of things. I'm really glad that I tried using this 'grain'

(see more about buckwheat here)

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1 Comments:

Anonymous Jenny @ Nourished Kitchen said...

I was thinking about sprouting some buckwheat this weekend!

July 16, 2009 at 8:34 PM  

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