Gluten Free Grain Free Salted Caramel Porridge Recipe.

Gluten Free Grain Free Salted Caramel Porridge Recipe.

We had you at salted caramel… we know it! Because when the words salted and caramel are put next to each other, epic rivers of creamy flowing caramel come to mind… and that is a really really good vision to have.

In all seriousness this Gluten Free Grain Free Salted Caramel Porridge Recipe falls in to the categories of EPIC and DELISH.

The thing we love most about this porridge is that it’s totally good for you! We used buckinis (buckwheat) for this porridge (which are on the fence paleo) but you could always use the base of this recipe for a complete paleo friendly porridge.

Gluten Free Grain Free Salted Caramel Porridge Recipe. 

The salted caramel obsession began way back when we first posted this smoothie… then this cake… but the obsession REALLY kicked off when we posted THIS Choc Salted Caramel Slice… did you take a sneak peek? Salted caramel river in a slice right there!

THAT particular slice recipe also features in our book Make It Merry… which everyone is ALSO going crazy for (oh, we LOVE that!).

Gluten Free Grain Free Salted Caramel Porridge Recipe.

Let us know what you think of our new Gluten Free Grain Free Salted Caramel Porridge Recipe! Share your pretty creations on Instagram and use #themerrymakersisters so we can reshare our favourites!

Always merrymaking and salted caramell-ing,

Emma + Carla

Gluten Free Grain Free Salted Caramel Porridge Recipe.

p.s did you know this recipe features in our FREE recipe eBook? Download your copy HERE!

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gluten free grain free salted caramel porridge
Serves 4
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Stuff you need
  1. 1 cup activated buckwheat (or buckinis!)
  2. 1 cup water
  3. 1 1/2 cups coconut milk
  4. 2 tbs. coconut sugar
  5. Your favourite toppings
  6. Pinch of salt
Now what
  1. In a saucepan on medium heat add the buckinis, water and allow to absorb. It should take about 5 minutes.
  2. Add the coconut milk, coconut sugar and salt, cook until buckinis become nice and soft. It should take around 10-15 minutes. Be sure not to boil.
  3. Pour in a cute bowl, top with your favourite toppings. We used cacao nibs, roasted macadamias and a little extra coconut sugar.
  4. Super easy... SUPER yum!
Merrymaker tip
  1. Super yummy served hot on a cool winter morning BUT equally as delish served cold in summer!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 14

  1. What is activated buckwheat? Can I use normal? I have a hard enough time finding any buckwheat, let alone activated…

  2. Post
    Author

    Activated buckwheat is when you soak it overnight and then dry out in a dehydrated or super slow/low oven. We’ve never activated our own buckwheat but we do activate our own nuts! We will write a post on this super soon! YAY! You can buy activated buckwheat form your local health food store or online. We used the Loving Earth brand for this recipe. 🙂

  3. Could you just soak and rinse the buckwheat overnight and not bother dehydrating? Especially since it is going to be added to water anyway? thx

  4. I activate my own buckwheat all the time. Its a process but it’w worth it.

    Soak over night. Rinse and strain then repeat at night.
    Then repeat for 1 -2 more days until you are happy with the length of the cute little tails on the buckwheat. Then one more final rinse and dehydrate over night till totally dry and crispy. Store in air tight container.

    I might give this porridge a go. Yum

  5. I have raw buckwheat, if I soak and dehydrate it, will that work? Google is not telling me anything lol

    Thanks girls

  6. Post
    Author

    Hey Teniel! OH you have so made us want to give it a go! We activate our own nuts… about time we do the buckwheat! YAY! Hope you like the recipe! Share a pic to social media so we can see it! YAY! Thanks, Em + Carla x

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    Author
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    Author
  9. So after draining u just leave them in the strainer for the day? Is this the point where they start to sprout? When I do it I just continually strain them and refill the water so all the saponins come off? Should I be leaving them out of water for a few hours to sprout?

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    Author
  11. Hi Emma & Carla,
    Could you make this in the microwave? if so what would the cooking times be?
    Looks delicious.
    Carol.

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    Author

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