This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.
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.