Buckwheat sprouts are easy to do. Just soak your whole buckwheat kernels in water overnight, then drain and wash them thoroughly. Put them in a colander or sieve over a bowl (to catch excess water), covered with a plate or lid. Leave them in a dark place at room temperature or as close to as possible, for around 1 – 2 days. You will see that they will have grown some nice size sprouts by then. You can then use them for the following recipe. Please ensure the sprouts are not too big, as the flavour will then change…
Ingredients:
2 1/2 cups sprouted buckwheat
1/3 cup whole cacao beans
1 1/2 Tbs cacao powder
1/2 cup maple sirup
1/4 tsp bi-carb soda
1 tsp kombucha vinegar
water
Method:
Put all ingredients into a blender. Add water to just under the level of dry ingredients. Blend until smooth, then pour into a greased oven dish. Bake at 170C for around 1/2 hour until springy in the centre. Enjoy with a cup of tea and surrounded by friends! Serves around 10.
©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Sprouted Buckwheat Chocolate Cake, cook food for health, vegan, vegetarian, gluten free.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).