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This buckwheat porridge made with coconut milk is suitable for gluten-free and dairy-free diets. It is an adaptable base for a delicious, healthy breakfast option and combines perfectly with nutritious toppings such as date syrup (100% natural sugars), chia seeds (high in protein), flax (a good source of omega-3), crimson raisins (packed with vitamins) and cocoa nibs (full of anti-oxidants, magnesium and potassium).

buckwheat porridge, raisins, chia, flax

Buckwheat porridge with chia seeds, golden flaxseed and crimson raisins.


  • Coconut milk, 180ml
  • Buckwheat flakes, 35g
  • Table salt, 1g
  • Date syrup, 25ml
  • A sprinkle of your choice;
    • Chia seeds, 2.5g
    • Crimson raisins, 3g
    • Golden flaxseeds, 2g
    • Cocoa nibs, 3g
    • Toasted coconut chips, 3g


  • Heat the coconut milk in a saucepan, bring to a simmer.
  • Stir in the buckwheat flakes and cook for three minutes, or until the flakes are at the desired consistency.
  • Add a pinch of salt before transferring to a serving bowl.
  • Pour the date syrup into a small serving jug.
  • Sprinkle your choice of healthy topping over the porridge and drizzle with date syrup as desired.
buckwheat porridge, coconut, cocoa, chia

Buckwheat porridge with chia seeds, cocoa nibs and toasted coconut chips.


CER094 – Buckwheat Flakes 15kg
SEE080 – Chia Seeds 400g
FRU029 – Toasted Coconut Chips 500g
SCE240 – Meridian Date Syrup 6 x 330ml