Sprouted Chocolate Buckwheat Cereal

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Now onto Breakfast...

We eat a lot of granola.  And sometimes we need to switch it up a bit with something exciting and different.  Buckwheat = an amazing gluten free grain that is packed with fiber, magnesium, and protein.  If you are tired of oats, it might be time to give buckwheat a try.

 

Sprouting Grains

Buckwheat is an easy grain to sprout, and can be a great introductory step to take into the world of sprouting grains, seeds, nuts, legumes, and beans.  There are many benefits to sprouting these foods, including an increase in protein and vitamin content.  What makes it even better, is that sprouted foods are easier for your body to digest, making the nutrients they contain more readily available to your body.

 

These foods contain substances called enzyme inhibitors, which make it difficult for your body to break them down and absorb the nutrients.  Enzyme inhibitors play an important role in nature, because they serve as a protection mechanism, allowing seeds and grains to survive for a long time without spoiling, breaking down, or growing before the time is right.  Phytic acid is a well known inhibitor that binds to minerals inside these foods.  Soaking, sprouting and fermenting foods helps to reduce the phytic acid content.

 

Sprouted Chocolate Buckwheat Cereal

 

1 cup buckwheat groats 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup shredded coconut 2 Tbsp raw cacao powder 3 Tbsp coconut oil, melted 3 Tbsp maple syrup pinch sea salt

Directions: 1. Soak the buckwheat in a bowl of water for 3-4 hours.  Strain and rinse off with fresh water. 2. Place the buckwheat in a large strainer and set over top of a bowl.  Let sit overnight. 3. Rinse off in the morning with fresh water and let sit for the day. 4. Rinse off in the evening with fresh water and let sit over night.  Place the seeds in a bowl and cover with water.  Set on the counter over night as well. 5. In the morning you should see small little sprouts starting to come out of the buckwheat groats.  Rinse off the buckwheat one more time. 6. Rinse off the seeds. 7. Preheat the oven to 350.  Combine all the ingredients in a bowl and mix together. 8. Spread out on a baking sheet and bake for 15-20 minutes. 9. Serve with fruit and your choice of yogurt or milk (we like almond yogurt and almond milk).