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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:

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

Nutrition Information Per Serving

Calories:

373

Calories from Fat:

179.1

Total Fat:

19.9 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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