Freshly Sprouted Buckwheat Biscuit Recipe
Some people think that they can’t eat healthy because they don’t know how to cook. Here is a little encouragement: my coauthor, Mercy Ballard, started cooking in her 40’s and now she has a cookbook that helps other people heal.
I believe that we can do whatever we need to put ourselves and our families on the path to better health. Phil 4:13–“I can do all things through Christ who strengthens me”—is a promise I have claimed through many doubts and uncertainties. You can do it!!
FRESHLY SPROUTED BUCKWHEAT BISCUIT RECIPE
3 cups of freshly sprouted and rinsed buckwheat groats (sprouted for 1-2 days, with sprouts that are as long as the groats)
1 cup arrowroot flour
3/4 cup flax seed, ground
2 cups potatoes, steamed and hot (approximately 2 medium potatoes)
1 teaspoon unrefined salt
1. Place a steamer basket into a medium saucepan and fill with enough water to just below the steamer basket.
2. Place potatoes into the steamer basket and cover. Bring water to a boil and then lower heat to steam the potatoes for15-20 minutes, until tender.
3. In a food processor, process sprouted buckwheat. They should be ground so that the groat structure is not recognizable, but not overly processed.
4. Add all other ingredients and process until a dough is formed.
5. Place 1 large spoonful onto your hand. The dough will feel moist and sticky. Sprinkle arrowroot flour into each ball so that you can easily roll it into a ball.
6. Place onto a baking tray lined with parchment paper and flatten into a flatbread shape (round like a biscuit) that is a half-inch thick and about three inches in diameter.
7. Bake at 400 degrees F for about 20 minutes, until lightly golden, turn them over for another 5 minutes.