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!
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
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