Aftertaste with raw sprouted buckwheat flour

julialscojulialsco Raw Newbie

I use raw sprouted all the time for making granola, snack bars, crackers and other raw treats. Every once in a while, when I grind it fairly finely and make a somewhat wet batter (for example, I just made raw donuts using sprouted and dehydrated buckwheat, almonds, coconut, dates, and spices) then dehydrate it, it has a very strong, and to me unpleasant, aftertaste. Has anyone else had this experience?

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