Buckwheat - How to Sprout

Buckwheat is simple to sprout and takes less time  than other grains because technically, once rinsed, it doesn't need to be soaked. Buckwheat is gluten free and can be a great alternative to those with a sensitivity. Once sprouted, dehydrate and grind into flour, or use whole and add a crunch to a variety of recipes. Some examples I've made are Candied Mint Buckwheat, Rum Buckwheat, Peppermint Buckwheat, etc. I use it in bread, crackers, chips, granola and cereal as well. 

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Oats - How to Sprout

I use sprouted oats in the preparation of breads, crackers, cookies, cereal, cakes, etc. There is a lot of confusion with regard to raw oats in particular. I'm going to post the information I've found to be most helpful and hopefully save you some of the frustration I encountered.

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Tip : Egg Replacement

Did you know when converting Standard American Diet recipes to vegan recipes, you can replace an egg with 1 tablespoon of ground flax seeds, to 3 tablespoons of water? Whisk and set aside for a a few minutes. It becomes very gelatinous and helps bind ingredients together, which is why they're used in most raw cracker and bread recipes.

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Tip for Making Sprouted Oat Flour

*Tip: After your oats are sprouted and dehydrated, store them in the freezer prior to grinding. I find this makes grinding them into flour much easier. It also keeps the grains cooler, so they don't heat as much during the grinding process. 

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