Fresh grain muesli with buckwheat sprouts

Ingredients for 1 servings:

• 1 tbsp grains (5-grain mix)
• some water for soaking
• 3 tbsp sprouts (buckwheat sprouts) (*)
• 1 small apple
• 1 tbsp lemon juice, preferably freshly squeezed
• 125 g natural yogurt (3.8% or 1.5%)
• 1 pinch of vanilla, real, ground
• 1 small banana(s) (or 1/2 large)
• 1 tbsp sunflower seeds
• possibly syrup (agave syrup), honey or stevia to sweeten

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

delicious alternative to normal fresh grain porridge

The night before, coarsely grind the 5-grain mixture and soak it in enough water to just cover the grain. If you don’t have a grain mill, you can also grind the grain in a hand-held coffee grinder. Cover the grain and let it soak overnight (at least 6 hours). The shorter the soaking time, the coarser the grain; the longer the soaking time, the softer it will be. The next morning, place the buckwheat sprouts in a sieve, rinse thoroughly, drain well, and add to the grain. Wash the apple, coarsely grate it with the peel, and drizzle with lemon juice. Mash the banana. Mix the apple and banana into the grain along with the yogurt and sunflower seeds. If you prefer a sweeter texture, you can sweeten the fresh grain muesli with a little agave syrup, honey, or stevia. I don’t sweeten the fresh grain muesli, however, because—in my opinion—the natural sweetness of the apple and banana is perfectly sufficient. (*) corresponds approximately to the amount of 1 tablespoon of buckwheat grains after 3 days of germination. Instructions for growing buckwheat sprouts: Moisten 1 tablespoon of buckwheat with a little water (soak in water for about 30 minutes). Drain the water, rinse the grains thoroughly with water, and let them germinate for about 3-4 days at room temperature. Because buckwheat produces mucilage, the sprouts must be thoroughly rinsed with water more than twice a day (about 3-5 times a day). Note: Contrary to what its name suggests, buckwheat is neither related to wheat nor a true grain. Like rhubarb and sorrel, buckwheat is a knotweed plant. However, because buckwheat can be used like regular grain and its nutritional content is comparable to that of other grains, buckwheat is often referred to as a pseudo-grain. The mild, nutty-tasting buckwheat grains are reminiscent of beechnuts in color and shape, which is where buckwheat gets its name. Buckwheat is easily digestible and rich in the essential amino acids lysine and tryptophan. Buckwheat also contains plenty of vitamin E and B vitamins (B1, B2, and B6). Among the minerals, phosphorus, silica, and potassium are particularly important. Sprouting even further increases the vitamin content of buckwheat grains. Buckwheat sprouts can be grown in a special sprouting device (available at health food stores, organic food stores, or certain drugstores) or in a jam jar with holes poked in the lid.