Strawberry Cream Kasha

February 23, 2011 by Leanne Vogel August 31, 2017

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

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