Buckinis are delicious activated crunchy buckwheat seeds, known as Buckwheat Groats and in this article I will teach you how to make activated buckinis.
You can also toss them through soups, salads and well practically any dish you like, as the taste is mild and slightly nutty.
The Issue of Phytic Acid In Grains
The reason you shouldn’t be eating buckwheat groats raw without first activating them is due to the Phytic Acid in the grain. Phytic Acid binds to the nutrients within grains, legumes, nuts and seeds making them less available to us.
By soaking your grains and legumes you are significantly reducing the Phytic Acid content by activating the natural enzyme known as Phytase, which breaks down Phytic Acid and allows the nutrients contained in the food to become more bio-available, which basically means our bodies can absorb the nutrients and vitamins more readily.
How To Make Activated Buckinis
How To Soak Buckwheat Groats
Step one is to rinse your good quality, organic buckwheat groats under running water and pick out any bad bits.
Put your washed buckwheat groats in a glass or ceramic bowl and cover with filtered, purified water to a good inch above the grain line.
Add a tbsp of organic Apple Cider Vinegar – ( this helps to further break down the Phytic Acid)
Soak for 6 hours minimum and 8 hours maximum. The water will become murky and slimy.
Rinse well under running water.
Dehydrate them on a very low heat until completely dry.