Another delicious recipe by Henry Nankivell, this date and tahini buckwheat porridge is perfect to warm up your winter mornings.
PS.: If you try this recipe, let us know! Don’t forget to tag @griloprotein on Instagram so we get to see it 😉
Buckwheat Porridge
Ingredients:
- 1 tbs (10g) Grilo Cricket Powder
- ½ cup buckwheat groats, soaked overnight in water
- ¼ cup desiccated coconut
- 1 cup unsweetened almond milk
- ¼ tsp cinnamon
- Pinch sea salt
- 2 Medjool dates, chopped
- 2 tbs tahini
- 1 tbs date syrup
Method:
Drain the buckwheat and rinse it under running water.
In a saucepan, combine the buckwheat, coconut, almond milk, Grilo Cricket Powder, cinnamon and salt.
Bring to a gentle simmer, and cook, stirring regularly, for 5 – 10 minutes, or until the buckwheat is cooked.
Top with the dates, tahini and date syrup. Done!
“I love using Grilo’s Cricket Powder in both sweet and savoury recipes, as it is so versatile, and has a nice subtle flavour.”
– Henry N. @henrynankivell
About the author
Henry Nankivell is a student nutritionist and photographer. Passionate about food, nutrition, photography, lifestyle and self-development, he loves sharing recipes that celebrate fresh healthy food, so you can live life to its fullest. Check out more recipes: henrynankivell.com
Follow Henry on Instagram