Morning Kasha
Prep Time
5 minutes
Prep Notes
Use organic ingredients whenever possible to avoid toxin exposure.
This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.
Cooking Time
2 minutes
Yields
4 servings
Ingredients
1 cup cooked kasha, 1 apple, diced, 2 Tbs almond or cashew butter, 2 Tbs water (use more if needed), 1 tsp cinnamon, non-dairy milk, maple syrup.
Directions
- Place cooked kasha in a steamer over boiling water and steam until warm
- Combine warm kasha and apple in a breakfast bowl.
- In a separate bowl, mix nut butter with 2 tablespoons of water.
- Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).
- Pour nut sauce over kasha and apples and mix well.
- Sprinkle with cinnamon and drizzle with maple syrup.
- Add a splash of the milk of your choice.
Notes
- Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.
- Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.
