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

4 servings

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

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.

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.