Buckwheat Porridge

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 😉


  • 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


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!

Buckwheat Porridge Recipe
Buckwheat Porridge Recipe

5 star rating
“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

Henry Nankivell

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