Chloe’s Carrot, Apple and Cinnamon Buckwheat Porridge Recipe

Chloe Elgar, founder of Chloe’s Countertop, is a passionate Holistic Nutritionist and Natural Food Chef. Her work is very much focussed in her writing, speaking and food photography, as well consulting and coaching. Chloe works closely with people on identifying their intuitive voice and understanding where they have diverged from their core and how to get back into alignment. Her background in psychology as well as her own experiences with eating disorders and a destructive body image led Chloe on her own journey to re-discovering her truth and love for herself and for living. Chloe currently is living in Dubai, UAE and works with people around the world.

Today I have one of Chloe’s fabulous recipe’s to share with you!


[organic if possible]
  • 1 apple, grated
  • 1/2 cup buckwheat groats, rinsed and soaked in 1 cup of water
  • 1/3 cup coconut milk or cashew milk (keep aside 1/2 cup just in case you need to add more depending on your desired consistency)
  • 1 carrot, grated
  • 2 tsp cinnamon
  • pinch of nutmeg
  • pinch of cardamom
  • 2 tsp of ground vanilla
  • pinch of sea salt
  • handful of dehydrated apple
  • 2 tsp raw honey OR maple syrup
  • optional: chopped walnuts/almonds, hemp seeds

How to:
1. Start by rinsing your buckwheat under filtered water in a strainer. Place the rinsed buckwheat in a pot, and cover with water (about 1 cup) and let it sit for 3+ hours (overnight is ideal)
2. In the morning, rinse again and place in the pot with 1 cup of water
3. Turn stove top on medium/low heat, add cinnamon, vanilla, cardamom, nutmeg and sea salt. Cook for 10 minutes, stirring occasionally (make sure to not burn)
4. Add in grated apple and carrot, stir and cook down (2 minutes)
5. Add in nut milk + honey/maple syrup + dehydrated apple, stir (cook another 1-2 minutes)
6. Serve with added nut milk if desired, top with chopped walnuts or hemp seeds

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