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Caramel buckwheat porridge

Ah buckwheat, how I adore thee. Your crunchy, nutty profile makes my tongue tingle with anticipation and excitement.

Despite what its name suggests, this gluten-free grain is not a grain at all, but a seed closely related to sorrel and rhubarb. As well as being gluten free, this great-tasting psuedocereal is a great source of protein, soluble and insoluble dietary fibre, antioxidants and amino acids.

And it makes for a nutritious and delicious start to the day.


Makes 1


1 tsp coconut oil

1/2 cup buckwheat groats, soaked for 6 hours or overnight

1.5 cups vegan milk (I used coconut)

1 tsp mesquite powder

1 tsp maca

1 tsp carob powder

2 dates, soaked and pureed/mashed

Pinch sea salt

To garnish: blueberries, black tahini, Loving Earth caramel chocolate, shredded coconut, Loving Earth caramelised buckinis, pure maple syrup


Heat coconut oil in a medium-sized pot. Add buckwheat groats and mix until evenly coated. Add one cup of coconut milk, the mequite, maca, carob, dates and salt and stir until absorbed. Add the remaining cocont milk one cup at a time, stirring constantly, until porridge reaches your deisred consistency, keeping in mind that buckwheat will retain a slight crunch.

Remove from heat, top with blueberries, tahini, chocolate, coconut, buckinis and a drizzle of maple syrup.

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