Prep Time: 5 minutes
Yield: 1 serving
1 cup cooked kasha
1 apple, diced
2 tablespoons almond or cashew butter
1 teaspoon cinnamon
maple syrup 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
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.
Recipe courtesy of Integrative Nutrition 2010