Morning Kasha

Preparation Time: Five (5) minutes
Cooking Time: Two (2) minutes
Yields: One (1) serving

Ingredients:

1 Cup Cooked Kasha
1 Apple, diced
2 Tablespoons Almond or Cashew Butter
2 Tablespoons Water (use more if needed)
1 Teaspoon Ground Cinnamon
Maple Syrup

Preparation:

1. Place Kasha in a steamer over boiling water. Steam until warm.
2. Combine warm Kasha and Apple in a breakfast bowl.
3. In a separate bowl mix Nut Butter with 2 Tablespoons of Water.
4. Blend with fork until creamy like a sauce. (If needed add a bit more water. Mixture should not be too runny.)
5. Pour Nut Sauce over kasha and apples and mix well.
6. Sprinkle with Ground Cinnamon and drizzle with Maple Syrup.

Notes:

• Make Kasha for dinner instead and use the leftovers for breakfast.
• Kasha keeps well with a splash of Olive Oil in the fridge for three to four (3-4) days.


				Morning Kasha Preparation Time: Five (5) minutes Cooking Time: Two (2) minutes Yields: One (1) serving Ingredients: 1 Cup Cooked Kasha 1 Apple, diced 2 Tablespoons Almond or Cashew Butter 2 Tablespoons Water (use more if needed) 1 Teaspoon Ground Cinnamon Maple Syrup Preparation: 1. Place Kasha in a steamer over boiling water. Steam until warm. 2. Combine warm Kasha and Apple in a breakfast bowl. 3. In a separate bowl mix Nut Butter with 2 Tablespoons of Water. 4. Blend with fork until creamy like a sauce. (If needed add a bit more water. Mixture should not be too runny.) 5. Pour Nut Sauce over kasha and apples and mix well. 6. Sprinkle with Ground Cinnamon and drizzle with Maple Syrup. Notes: • Make Kasha for dinner instead and use the leftovers for breakfast. • Kasha keeps well with a splash of Olive Oil in the fridge for three to four (3-4) days.