Why We Sprout and Dehydrate

Buckwheat groats are the superfood you’ve never heard of. Long utilized by Eastern Europeans and Russians in cooked dishes (mainly in kasha), innovative health foodies found delicious uses for the uncooked seeds in the past decade, mostly in Australia and the U.K.

HOWEVER, in order for our bodies to process all the incredible nutrients in raw buckwheat groats, the seeds must undergo the sprouting process to release enzyme inhibitors that block our bodies from absorbing all the seed’s nutrients. For Lil Bucks, we first sprout them and then dehydrate them to cut out all the moisture, so you are left with shelf-stable, raw nutrient-packed seeds that have a wide variety of uses.

For the cacao and matcha, we add the flavoring before dehydrating to deeply infuse the flavors (and amazing antioxidants from cacao and matcha) into the sprouted seeds. All varieties of Lil Bucks are never processed at a temperature above 115°F – keeping the bucks at a low heat preserves the most nutrients and protein possible (high heat causes nutrient damage). Most importantly, this preserves the extremely high level of antioxidants found in buckwheat (10x more than quinoa).

Read our previous post “Buckwheat Benefits (+ About Antioxidants)”. You’ll learn more about buckwheat benefits, comparing buckwheat to quinoa, and why you want antioxidants in your system.