Friday, August 19, 2011

Carob Buckwheat Crunchies Topping

Today this topping just popped into my head. I knew it would be fantastic on some fresh organic strawberries. Well, I was right and here I sit typing and fighting over each bite with the baby, our two year old.
This would be amazing on raw ice cream or on top of carob avocado pudding. Here is a pudding recipe.

Take a look at my simple method of sprouting and making "Sprouted Buckwheat Crunchies":
Soak 2/3 C of organic, raw, hulled buckwheat in spring water for 20 minutes. Rinse until no slimy residue remains. I rinse them in a colander making it easier to sprout them using the same. Place your colander over a bowl to allow for drainage. Rinse the buckwheat every 6-12 hours. Place back onto your bowl to drain and sprout. Keep rinsing every 6-12 hours until their tails sprout. You will see the tiny tails emerge in 1-1 1/2 days. Once your buckwheat has sprouted, spread them onto dehydrator sheets and dehydrate for 6-10 hours or until crunchy when tasted. I just keep checking my buckwheat during the dehydrating process and once they are crunchy they are done! Allow them to fully cool and then store in a glass jar with a tight fitting lid in your pantry. Keep in mind that 2/3 C of buckwheat seeds will yield about 1-1 1/4 cups of sprouted.

In a previous post I wrote about the nutritional facts of buckwheat, here is what I wrote:
Buckwheat is a variety of plant in the dicot family Polygonaceae: the North American genus Eriogonum. Buckwheat is not a cereal but a pseudocereal. It is not a grass either, despite the common name and grain-like use of this crop. The name "buckwheat" or "beech wheat" comes from its triangular seeds resembling the beech trees much larger seeds, contained in the beech nut, and the fact that it's used like wheat. This name makes it very confusing especially for those looking for gluten free alternatives. This seed is in fact gluten free and in recent years has been used as a substitute for other grain in gluten free beer!
How about its chemical composition?
The seeds contain:
STARCH-
71-78% in groats
70-91% in different flours
25% amylose
75% amylopectin
PROTEINS-
18% with biological values above 90%--due to its high concentration of ALL ESSENTIAL AMINO ACIDS!!!!
Especially high in lysine, threonine, trytophan and the sulfur-containing amino acids.
MINERALS-
Iron 60-100ppm (wow, nice way to get this mineral naturally)
Zinc 20-30ppm
Selenium 20-50ppb
ANTIOXIDANTS-
rutin 10-200ppm
0.1-2% of tannins



Carob Buckwheat Crunchies Topping
by Elizabeth @ rawlivingandlearning.blogspot.com

2 T sprouted buckwheat crunchies
1 T raw carob powder
1 T raw honey
2 pinches of Himalayan salt
In a small bowl, mix the buckwheat crunchies with the raw honey until well coated. Next add the salt and carob powder, mix well. Sprinkle on top of fresh  strawberries--green tops included!
+JMJ+ Today I am grateful for wet kisses from the baby--he's still two so I can call him the baby! At least that's my definition of "baby". Peace!

4 comments:

Mr. H. said...

I love anything buckwheat and your buckwheat crunchies look yummy.:)

HiHoRosie said...

Thanks for sharing. Looks great! I might like carob this way. :)

Antony said...

This looks lovely Elizabeth - a great combination :-)

Living Ginko Tree said...

This makes me hungry!! You're food is so pretty! But I am trying to do a 3 day juice cleanse right now ahhh.
I applied for the internship at CHI. I was really excited because this would a be a life changing experience, as I would need to quit my job and live there for 3 months. Do you remember the intern Amy? I spoke with her recently and found out she left a month early because of the way the staff was treating the interns. She highly advised me not to partake in an internship and it really freaked me out.. soooo now I'm researching other places where I can do an internship. I still want to find a place to go to for a month or more that is affordable.. do you know of or recommend anywhere?
Thanks!
Allie