Summary

Ingredients

• 1 tablespoon grains, (5 grain mixture)
• some water to soak
• 3 tablespoon sprouts, (buckwheat sprouts) (*)
• 1 small apple
• 1 tablespoon lemon juice, freshly squeezed if possible
• 125 g natural yourt (3.8% or 1.5%)
• 1 pinch vanilla, real, ground
• 1 small banana (s), (or /2 large)
• 1 tablespoon sunflower seeds
• possibly syrup, (agave syrup), honey or stevia for sweetening

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Instructions

1. The evening before, coarsely grind the 5-grain mixture and soak it in enough water to just cover the grist. If you don`t have a grain mill, you can grind the grain in a hand coffee grinder.
2. Cover the meal and allow it to swell overnight (at least 6 hours). The following applies: the shorter the soaking time, the more granular the meal, the longer the soaking time, the softer.
3. The next morning, place the buckwheat sprouts on a sieve, rinse thoroughly, drain well and add to the grist. Wash the apple, coarsely grate the peel and drizzle with the lemon juice. Mash the banana. Mix the apple and banana together with the yoghurt and sunflower seeds into the grain.
4. If you like it sweeter, you can also sweeten the fresh grain muesli with a little agave syrup, honey or stevia. I do not, however, sweeten the fresh-grain muesli because - in my opinion - the sweetness of apples and bananas from the fruit is completely sufficient.
5. (*) corresponds approximately to the amount of 1 tablespoon buckwheat grains after 3 days of germination.
6. Instructions for growing buckwheat germ:
7. Moisten 1 tablespoon buckwheat with a little water (soak in a little water for about 30 minutes).
8. Pour off the water and rinse the grains thoroughly with water and allow to germinate for approx. 3-4 days at room temperature. Since buckwheat slimes, the germs have to be rinsed thoroughly with water more than twice a day (about 3-5 times a day).
9. Annotation:
10. Buckwheat is, contrary to what the name suggests, neither related to wheat, nor is it a real grain. Buckwheat, like rhubarb and sorrel, is a knotweed plant. However, since buckwheat can be used like normal grain and can keep up with other grains in terms of its nutritional content, buckwheat is often referred to as pseudo-grain.
11. The mild, nutty-tasting buckwheat grains are reminiscent of beechnuts in color and shape, which is what gave buckwheat its name.
12. Buckwheat is easy to digest and rich in the essential amino acids lysine and tryptophan. Buckwheat also contains a lot of vitamin E and vitamins of the B group (B1, B2, B6). The most important minerals are phosphorus, silicic acid and potassium.
13. Sprouting even increases the vitamin content of the buckwheat grains. Buckwheat germ can be grown in a special sprouting device (available in health food stores, health food stores or in certain drugstores) or in a jam jar with holes pierced in the lid.