I wasn’t quite sure what to do with the buckwheat I had sprouted, so on a whim I added it to a lunch of scrambled eggs.
I added a good 1/2 cup + of sprouts to 5 eggs at the end of scrambling, when they were mostly cooked. I was surprised that it was really good, the texture was nice and soft, but the flavor was a little nutty.
I can tell when my toddler really likes something, because she puts down her fork and just uses her fingers. This was a fingers kind of meal. ~smile~
Then the next day we ate the sprouted buckwheat as porridge, again with butter and syrup. Both the toddler and I liked the sprouted porridge better than the unsp
routed soaked version, so we’ll do this more. It was a little softer than the other version. Sprouting takes out the phytates (anti-nutrients found in the outer shell of whole grains). After using the rest of our sprouts up, I went ahead and started some more right away. I think the nutty soft flavor would be good in a lot of things. I’m really glad that I tried using this ‘grain’
(see more about buckwheat here)
