Prep and cook time: 10 minutes Serves 1
1 cup cooked kasha (buckwheat)
2 tablespoons almond or cashew butter
2 tablespoons water (use more if needed)
1 teaspoon Ceylon cinnamon
1 teaspoon alcohol-free vanilla extract
maple syrup
Place kasha in a steamer over boiling water. Steam until warm. In a separate bowl, use a fork to blend nut butter with 2 tablespoons of water until creamy like a sauce. If needed, add a bit more water. Mixture should not be too runny. Pour nut butter sauce over kasha and mix well. Sprinkle with cinnamon and vanilla and drizzle with maple syrup.
Hello, this recipe looks nice. I’m unclear about cooking the kasha. Do I first cook it as according to pack insructions (15 mins simmering water) and then steam it? Or is steaming it alone sufficient? Thanks 😉
hi there! We just got your book from Amazon. My teen daughter is vegan and we hope that it will be a good fit for her. Also, I was dnoaigsed with diabetes about 2 months ago and have changed my food patterns. One food that I have found that is good for my blood sugar is Kasha and make it often. This week I made it with mushrooms! Very cool that you wrote about the same thing! My girl won’t eat the Kasha, but that means more for me!Thank you for the post!
hi there! We just got your book from Amazon. My teen daughter is vegan and we hope that it will be a good fit for her. Also, I was daignosed with diabetes about 2 months ago and have changed my food patterns. One food that I have found that is good for my blood sugar is Kasha and make it often. This week I made it with mushrooms! Very cool that you wrote about the same thing! My girl won’t eat the Kasha, but that means more for me!Thank you for the post!