Maple Cinnamon Kasha
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.