Creamy Buckwheat Porridge
Creamy Buckwheat Porridge

Difficulty: Easy

I love finding new ways to incorporate our low-carb granola into my breakfast. Our friend Alice Pages, gave me this delicious idea of doing a warm creamy buckwheat porridge topped with our Vanilla Almond Butter Grain-Free Granola. Yum! 


3/4 cup buckwheat groats, dry 

1/3 cup cashew nuts, dry

1/2 banana 

1 soft date 

3 tbsp coconut milk

1 tsp orange blossom water (optional)

1/2 tsp vanilla extract

1/2 tsp ground cinnamon 

1 pinch of salt

Roasted Fruits

1 small apple

1 small pear

1 tbsp coconut oil

1 tsp ground cinnamon

 1 tsp vanilla extract


Purely Elizabeth Banana Nut Butter Grain-Free Granola

fresh berries 

chia pudding 

peanut butter


  1. Soak the dry buckwheat groats and cashew nuts in water for at least 6 hours or overnight.
  2. Rinse the buckwheat and cashews under running water until the water is clear, then drain. Peel the banana, pit and roughly chop the date.
  3. Add all the ingredients in a high seed blender and mix until perfectly smooth and creamy.
  4. Depending on your taste, add a little more coconut milk until you get the desired consistency.
  5. Transfer the buckwheat porridge to serving bowls and set aside.
  6. Prepare the roasted fruit.
  7. Wash, core and cut the fruits into medium dices.
  8. Heat the coconut oil in a nonstick skillet and add the fruits, maple syrup and cinnamon.
  9. Stir to coat and cook over medium-high heat until the fruits are beautiful golden and soft.
  10. Add the vanilla extract and remove from the heat.
  11. Garnish your bowls with the roasted fruits, a handful of Purely Elizabeth Granola, fresh berries and a spoon of chia pudding and peanut butter.

Purely Elizabeth Porridge

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