Serves: 2
  • Soaking grains to remove anti-nutrients and to make them more digestible:
  • ½ cup gluten free rolled oats
  • ½ cup buckwheat flakes (or ½ cup gluten free rolled oats)
  • 1 cup water
  • 1 tbsp apple cider vinegar
  • Lingonberry coconut porridge
  • Soaked oats
  • 1 cup coconut milk (or other plant based milk)
  • ½ cup lingonberries (or other berries)
  • 2 tbsp shredded coconut or coconut flakes
  • 1 tsp coconut oil
  • pinch of Himalayan salt
  • Tahini apple sauce
  • 2 tbsp tahini
  • 2 tbsp apple sauce (homemade apple sauce recipe here)
  • 1 tbsp water (if needed to make sauce more runny)
  • Toppings
  • 2 tbsp coconut flakes
  • ⅓ cup lingonberries (or other berries)
  1. Soaking: Soak oats and buckwheat overnight in water and apple cider vinegar. Drain and rinse well in the morning.
  2. Cooking the lingonberry coconut porridge: Cook soaked oats and buckwheat in coconut milk in a pan medium-high heat for a few minutes stirring often until porridge like consistency formed.
  3. Add pinch of salt, berries, shredded coconut and coconut oil and cook in low heat stirring for a minute or two.
  4. Smash berries to get a lovely color. Remove pan from heat and let cool for a while.
  5. Tahini apple sauce: Mix tahini with apple sauce (with a spoon). Add water if needed.
  6. Toppings: Toast coconut flakes on a dry pan until they turn golden brown.
  7. Swirl tahini-apple sauce into the porridge and add toasted coconut flakes and berries on top.
Recipe by My Berry Forest at