Simply Rawesome: Quicker Buckwheat Sprouting

What a delight to know that I no longer have to measure out specific amounts of buckwheat into mason jars, add water, cover them with cheese cloth secured with rubber bands, set them into loaf pans at an angle, then remove the cheese cloth three times a day to rinse and drain the sprouts, then replace the cheese cloth with the rubber band ... you get the point. It's time-consuming, monotonous and quite frankly, a pain in the buckwheat! = )

So, here's the new and improved way to sprout buckwheat. Are you ready? =)

Step one... before you go to bed, fill a large bowl about 1/3 of the way with sprouts and fill the rest of the way with water.
I set a lid over the top of my bowl and leave it overnight.

Step 2: In the morning, rinse the sprouts in a mesh strainer until you no longer feel slimy water coming through the bottom.

Step 3: Then set the strainer over your bowl for about 10 minutes to drain off the excess water. We don't want the sprouts to mold.

Step 4: Then place your strainer full of sprouts onto a plate, cover with a towel and let it sit until evening. Before going to bed rinse the sprouts again. Wash off the plate as it will have some slimy residue, shake the strainer to drain out the excess water, return the strainer to the plate and cover again till morning.

Step 5: The next morning, lift the towel and check your sprouts. If you look closely at this picture, you will see little tails sticking out on some of the buckwheat. This batch is ready. If you do not see little tails, then rinse your sprouts, clean the plate and set the strainer back on the plate and cover up. Check them in the evening to see if they have sprouted yet. If they have, go on to the next step.

Step 6: Transfer the sprouts to a teflon sheet of your dehydrator. I usually line my trays with wax paper (not pictured) if I need to use more than one tray.

Step 7: Dehydrate. It doesn't take long for buckwheat to dehydrate - usually a few hours. When they are dehydrated, you can go ahead and use them in your recipe, or you can place them into a glass container and keep them in the fridge until you are ready to use them! Voila!