Raw Sprouted Buckwheat Flour

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Buckwheat Flour:

Soak 2 cups of buckwheat for 10 minutes, rinse well then separate them into smaller batches and distribute amongst a few sieves. We do this because they need space to sprout. If you put them into one sieve they will have too much moisture, not enough room to sprout and mould will develop.

Cover the sieves with a cloth. You can just place a cloth over without securing with a rubber band. For some reason, buckwheat does not attract as many fruit flys as other seeds and grains. Place in an area of your kitchen with no direct light. Dark cupboards are great. After 8 hours, rinse the seeds and drain them well, then place the covers over again.

By the next morning, your buckwheat will have sprouted. You can leave it for another half day to sprout even further or you can spread them on texflex sheets and dehydrate them. Make sure there are pockets of space between the seeds so that mould does not develop. After 4 hours, your buckwheat should be dry. Grab one, have a bite. If it crunches, it’s dry.

If you don’t have a dehydrator, spread the seeds on an oven tray and set the temperature to its lowest setting, leave the door ajar and dry. It will be more time consuming as you will have to do a few rounds of drying but you will have sprouted, dried seeds.

Next, if you have a flour mill, put the seeds in in batches and set the flour mill to its milling setting. Transfer to a ziplock bag or airtight container.

If you don’t have a flour mill, place the seeds in your blender and lightly, slowly pulse until it turns to flour. You don’t want to blend because the heat given off in that setting will turn the buckwheat doughy. When you pulse, you control the heat.

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The best place to store your flour would be the freezer. If you have a small freezer, find a cool, dark cupboard.

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