Strawberry Cream Kasha

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:

Serves: 4

Ingredients

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

Instructions

  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

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Nutrition Information Per Serving

  • Calories: 373
  • Calories from Fat: 179
  • Total Fat: 19.9
  • Saturated Fat: 16.1 g
  • Sodium: 27 mg
  • Carbs: 48.4 g
  • Dietary Fiber: 5.5 g
  • Net Carbs: 42.9 g
  • Sugars: 22 g
  • Protein: 5.4 g