I don’t know how it took me this long, but I recently discovered toasted Buckwheat Kasha. It’s my new favorite breakfast! Toasted buckwheat has a nutty flavor and goes really well with peaches, apples, pears, raspberries and strawberries…I find that most fall fruits really pair well with it but the possibilities are endless. It can also be made into savory dishes- but look for that on another blog post soon!
Despite its name, buckwheat is unrelated to the wheat family…it’s actually more closely related to rhubarb (didn’t expect that!) and contains no gluten. Many people consider it to be a superfood due to it being a good source of fiber and protein. The main thing I’ve noticed since adding these Kasha Breakfast Bowls to our morning menu, is that it keeps me feeling full until lunchtime – which is a big plus for me! Check out how to make it below and for more topping ideas!
Buckwheat Kasha Breakfast Bowls
- 2 cups water
- 1 cup toasted buckwheat kasha whole grain, not "cracked"
- small sprinkle of kosher salt
- In a small to medium sized pot , add water, kasha and small sprinkle of salt.
- Bring to a boil. Once it reaches a boil, turn the temperature to low and simmer for 12-15 minutes.
- Remove from heat, divide into bowls and top with your favorite toppings from the list below!
- Chopped almonds or pecans
- Greek style yogurt
- Honey, brown sugar, molasses or maple syrup
- Nut butter
- Dried cranberries, cherries, or raisins
- Cacao nibs
- Coconut flakes
- Milk/milk alternative
- Whipped cream