Sprouted buckwheat breakfast bowl

Step 1

Divide sprouted buckwheat, yogurt, berries and almond butter between two bowls.

Step 2

Mix everything well and sweeten with maple syrup to taste if needed.

Step 3

Make sure you purchase raw buckwheat groats, not the toasted variety (which is also known as kasha). The easiest way to tell them apart is to look at the colour. Raw buckwheat groats are pale brown and green, whereas toasted buckwheat is dark brown. Toasted buckwheat also has a very intense nutty smell, while raw buckwheat is odourless.

Step 4

Soak the raw buckwheat in cold water for 20 minutes.

Step 5

Drain and place on a large plate or on a sprouting tray (if you have one) and cover with a kitchen towel. Let it sit at room temperature.

Step 6

Rinse the groats well twice a day, every morning and evening. After about 36-48 hours, little sprouts should appear and your buckwheat is ready to be eaten. Don't be tempted to sprout it for much longer as the groats will start tasting bitter.

Step 7

If you cannot use all of your buckwheat up immediately, drain it well and place it in a box lined with a paper towel and keep it in the fridge for a day or two. Make sure you smell it and visually inspect before eating for signs of spoilage.