MAKES: ABOUT 3 CUPS
TIME: 30 MINUTES, NOT INCLUDING SPROUTING AND DRYING TIME (ABOUT 2 DAYS)
After a summer of dabbling with homemade sprouted-buckwheat raw granola (all the rage, darling), I knew I wanted a savory variation for sprinkling on salads. Savor these zesty-cashewy-cheesy crumbles on hearty kale salads or on any Caesar salad.
1 cup raw buckwheat, soaked and sprouted (see below)
½ cup unroasted cashews
¼ cup nutritional yeast
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 shallot, chopped
1 teaspoon onion powder
1 teaspoon sweet paprika
¾ teaspoon salt
½ teaspoon ground turmeric
SPROUT THAT BUCKWHEAT
Sprouting buckwheat is easy, but you’ll need to plan ahead about 48 hours prior to making this recipe. Look for raw buckwheat groats, don’t mistake them for kasha, which is roasted buckwheat with a rich reddish-tan hue. Kasha is cooked and will not sprout.
In a large mixing bowl, cover the buckwheat groats with 4 inches of cold water and soak overnight. The next morning, dump the groats into a wide colander or sieve with holes smaller than the groats and rinse well. Spread out the groats in the colander, set it on top of the mixing bowl, and allow it to rest for the next 1 to 1½ days; two to three times a day, rinse the groats with cold water.
After about 18 to 20 hours as the groats rest, you should see tiny white tails sprouting from some of the groats; leave for another 6 to 8 hours until most of the groats have sprouted. Use when the tails are about 1 centimeter.
1 About 2 days prior to making the recipe, soak, sprout, and rinse the buckwheat as directed. Pour into a large mixing bowl.
2 Cover the cashews with warm water and soak for 30 minutes. Reserve ¼ cup of the soaking liquid and drain the rest. In a blender, pulse together the cashews, the reserved liquid, and the remaining ingredients until very smooth.
3 Pour the cashew sauce over the buckwheat and stir well to coat the grains. Spread the buckwheat in a thin layer on solid dehydrator sheets and dry for 10 to 14 hours, until very dry and crisp. Store in a tightly covered container in the refrigerator. Use within 2 weeks for best flavor.
4 Alternatively, you may roast the buckwheat. The topping will have a strong toasted buckwheat flavor (similar to kasha), but hey it’s still tasty! Spread the coated buckwheat on a sheet of lightly oiled parchment paper and roast at 325°F for 20 to 25 minutes, stirring occasionally, until the buckwheat is dry and lightly browned; watch carefully and don’t burn! Cool completely and store as directed.