Who says you can’t have piña colada for a breakfast? Our healthy partner recipe by Robinsfoodcreations proves you can.

At Grecha, we worship teamwork and partnerships as the main driver of change and innovation. This recipe is a result of one such unexpected partnership and our personal reminder that it’s important to always be kind to strangers.

When we created our collection of buckwheats and got it approved by friends and family, we needed to go one step further and get an honest opinion of a stranger. The challenge was to look for someone totally unfamiliar with buckwheat and with us, and get them to review our creations. In the world of trust issues and brand names, it must be uneasy for a small company like ours, right?

Totally determined, we took it to the internet and reached out to dozens of creators and influencers offering to try our meticulously crafted collection of products that we've put so much effort in. As expected, not many replied but that one person did, and her name was Robin and she was very nice to us and excited to try our products. First little victory for us, yay!

Fast forward, Robin not only tried our collection of products, but also created a mouthwatering recipe. She took our Grecha coconut porridge, added pineapple, saffron, maple syrup and cinnamon (very interesting take, Robin) and we were blown away!

Wait no more and take this recipe to your kitchen or check out Robin’s blog Robinsfoodcreations.

Saffron Piña Colada buckwheat porridge 

Recipe created by Robin van Ekris from Robinsfoodcreations (https://robinsfoodcreations.com/)

Ingredients (for 2 servings):

• 180g coconut buckwheat from grecha.eu

• ½ fresh and ripe pineapple, peeled and sliced

• 1 tbsp vegan butter

• 1 tsp coconut oil

• 2 tbsp coconut blossom sugar

• 1 tsp ginger powder

• ½ tsp saffron + more

• 500ml plant-based milk, unsweetened

• 1 tsp maple syrup

• 1 tsp cinnamon

• 2 tbsp flaxseeds + more

• 2 tbsp (vegan) ricotta

• Sea salt 

Instructions:

1. Heat a frying pan over medium heat.

2. Add the coconut oil and butter to the pan.

3. Place the pineapple slices in the pan when the butter has melted and fry for 5 minutes on both sides until golden brown.

4. Season the pineapple with ginger powder, saffron and a pinch of sea salt.

5. Add the coconut blossom sugar and reduce the heat. 

6. Stir for 5 minutes until the pineapple pieces are nicely caramelized. 

7. In the meantime, heat the milk in a saucepan with a pinch of sea salt and the maple syrup.

8. When the milk starts to boil, add the Grecha Coconut Buckwheat, flaxseeds, and cinnamon.

9. Let the buckwheat simmer for about 8 minutes, stirring occasionally. 

10. Add more milk if you want the porridge to be less thick.

11. Divide among bowls with the caramlized pineapple and ricotta. 

12. Finish with the remaining pineapple sauce from the pan and sprinkle with more flaxseeds and saffron.