Morning Kasha
Prep Time
5 minutes
Prep Notes
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 tbsps almond or cashew butter
2 tbsps water (use more if needed)
1 tsp cinnamon
Dairy or non-dairy milk
Maple syrup
Directions
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Place cooked kasha in a steamer over boiling water and steam until warm
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Combine warm kasha and apple in a breakfast bowl.
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In a separate bowl, mix nut butter with 2 tablespoons of water.
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Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).
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Pour nut sauce over kasha and apples and mix well.
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Sprinkle with cinnamon and drizzle with maple syrup.
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Add a splash of the milk of your choice.
Notes
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Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.
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Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.