(This is not an actual picture of the recipe below.)
Prep Time: 5 minutes
Yield: 1 serving
~ 1 cup cooked kasha
~ 1 (organic if possible) apple, diced
~ 2 tablespoons almond or cashew butter
~ 1 teaspoon cinnamon
~ maple syrup (unpasteurized if possible) to taste
1. Combine warm kasha and apple in a breakfast bowl.
2. In a separate bowl mix nut butter with 2 tablespoons of water.
3. Blend with fork until creamy like a sauce. If needed, add a bit more water, but mixture should not be too runny.
4. Pour over kasha and apples, sprinkle with cinnamon and drizzle with maple syrup.
Make kasha the night before for a dinner dish and remove some to use for breakfast the next day. Kasha keeps well with a splash of olive oil in the refrigerator for 3-4 days.
Credit: This recipe is from Integrative Nutrition.