Buckwheat milk

Buckwheat milk can be made either with buckwheat soaked overnight or, as in this recipe,

with germinated buckwheat. It has a strong flavour and is therefore best suited to making shakes.

Makes 1 litre

Ingredients

80 g buckwheat

1 l water

Also:

High-powered mixer

Instructions

Soak the buckwheat in water overnight. The next day, drain, rinse well in fresh water and put in a jar. Fasten a cotton cloth or kitchen paper round the top of the jar with a rubber band.

Rinse the buckwheat thoroughly every morning and evening until you can see it sprouting.

Mix the buckwheat sprouts with a litre of cold water in a high-powered mixer for about a minute.

Strain through a muslin cloth or nutmilk bag, pour into bottles and store in the refrigerator.

Shake the milk well before use.

It will keep for one to two days in the refrigerator.