Strawberry Cream Kasha

by August 31, 2017

Pink gluten-free and dairy-free porridge made with whole buckwheat and ground berries.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




Kasha (roasted buckwheat)
  • 1 1/2 cup water
  • 1/2 cup coconut milk
  • 1/2 cup Bob’s Red Mill Organic Kasha (roasted buckwheat kernels), alternatively you could use whole buckwheat, rice, or millet
Strawberry cream sauce
  • 3/4 cup coconut milk
  • 1/2 cup fruit juice sweetened strawberry jam
  • 2 tablespoon ground chia seeds
  • 1/2 teaspoon vanilla


  1. Bring water and 1/2 cup of coconut milk to a boil in a medium size saucepan
  2. Once boiled, add kasha and cook for 8-10 minutes stirring occasionally. If there is liquid leftover, strain before putting it back in the pot
  3. Meanwhile, in a blender, combine 3/4 cup coconut milk, strawberry jam, chia seeds, and vanilla
  4. Blend until pureed completely
  5. Combine strawberry cream sauce with cooked kasha
  6. Serve and enjoy!
  7. +The toppings we used: raspberries, pumpkin seeds, and bananas
  8. shredded unsweetened coconut, almond butter, bananas, and cocao nibs

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

19.9 g

Saturated Fat:

16.1 g


27 mg


48.4 g

Dietary Fiber:

5.5 g

Net Carbs:

42.9 g


22 g


5.4 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

Weekly Meal Plans