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Kasha breakfast
Kasha breakfast

1 cup cooked kasha (buckwheat)     

1 apple, diced

2 tablespoons almond or cashew butter            
1 teaspoon cinnamon
raw maple syrup to taste
 
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 creamy, like a sauce.  If needed, add a bit more water, but mixture should not be too runny.   Pour over kasha and apples, sprinkle with cinnamon and drizzle with maple syrup.
 
Suggestion:  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.

Option:  Use quinoa instead of kasha as a variation.
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