Second Spring Organic Sprouted Buckwheat
When buckwheat is sprouted, the structures of the seed start to break down, giving it that coveted crunch. Sprouted buckwheat is great for mueslis, granola or topping cereal and yogurt. We sprout this grain to improve its texture and decrease its very distinct flavour to something more subtle.
Despite its name, buckwheat is not from the wheat family; this naturally gluten-free seed is actually from a flowering fruit in the rhubarb family. It is rich in protein, essential amino acids, lysine and arginine, which many major cereal crops are deficient in. Sprouting buckwheat tones down its distinct flavour to a more subtle, earthy taste.
When cooked, sprouted buckwheat takes on a soft, creamy texture that makes a great porridge or pilaf. It’s earthy flavour can be compared to hoppy beer (in fact, buckwheat is often an ingredient in gluten-free beer). When toasted, buckwheat is light and perfectly crunchy.
Organic Sprouted Buckwheat
Our favourite way to enjoy sprouted buckwheat
In a crunchy sprouted granola with nuts and seeds
Other delicious ways to enjoy sprouted buckwheat
- Top yogurt, cereal or salad
- The base of a grain bowl
After sprouting, the grains are carefully dried back down to their shelf stable moisture levels. This means you can store them as you would store unsprouted whole grains – in a cool, dry place.
Once you cook your sprouted grains, they should be stored in an air-tight container in the fridge.
Shelf life: 2 years