Creamy Coconut Porridge

Ingredients

• 1 C Kasha (200g, aka Roasted Buckwheat Kernels)
• 1/2 C Walnuts (60g)
• 14 oz Coconut Milk (full fat (one can), 396g)
• 4 Medjool Dates (pitted)
• 2 Tbs Pure Maple Syrup
• 2 Tbs Chia Seeds
• 1/8 tsp Sea Salt
• Mango or other seasonal fruit or berries
• Banana
• Unsweetened, Toasted Coconut
• Cinnamon
• Macadamia Nuts
• Cocoa Nibs
• Drizzle of Maple Syrup

Instructions

1. 1

   advance prep - In a large glass jar, soak the kasha and walnuts overnight, or at least 4 hours.

2. 2

   Rinse the walnuts and kasha through a fine mesh strainer under running water, shaking the strainer several times ensure through rinsing.

3. 3

   Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed for about 20 seconds. Scrape down sides and blend again for another 5-10 seconds. If a looser porridge is desired, water or additional milk can be blended in.

4. 4

   Spoon into small 8oz jars for easy grab and go breakfasts to be stored in the refrigerator or into bowls to serve right away. Can be served chilled or gently warmed. Top with favorite toppings, like mango, banana or blueberry compote is quite nice. Drizzle with maple syrup and or thin with a bit of milk. Store into lidded containers in the refrigerator for up to 3 days.