Sprouted buckwheat muesli with a touch of vanilla and cacao

Just add a bit of your favourite nut milk and serve.

This breakfast provides a healthy, nutritious and high protein start to your day. Buckwheat is a gluten-free seed that is warm and easy on the stomach. It keeps you full for a long time. Having sprouted buckwheat ready home is perfect base for breakfast but also for use in salads, or instead of rice and other grains.


300g of buckwheat groats

Put the groats in a bowl with 2-3 times as much cold water. Soak about 30 minutes. 
Rinse with water and put the groats in your sprouter or if not just use a strainer. Set anywhere without direct sunlight and at room temperature. 
I usually put a plate on top of the strainer.
The sprouts will be done in 24-36 hours or when the sprouting tail is as long as the seed. 
Use in within 1-2 weeks.

Now you have a good base for your breakfast.
Just take as much buckwheat sprouts you'd like, and add other seeds, fruits and spices.

This time I served with; dried apricots, dried cranberry, coconut flakes, almonds, sunflower seeds, pumpkin seeds, raw cacao nibs, cinnamon, vanilla powder & rice milk.

/ Lina
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