I have made this kasha (roasted buckwheat) porridge daily for the last two months. It’s perfect for people who don’t enjoy oatmeal but want the benefits of whole grains in the morning.
Buckwheat is loaded with fibre, iron and amino acids. It’s considered a sustainable crop, and it grows locally in Canada! It’s also speedy to prepare, less than 10 minutes on the stovetop. Are you sold yet?
If you make this recipe, you must try pairing it with my Mouthwatering Roasted Maple Pecans which make the perfect porridge toppers.
Watch me make this recipe on Instagram:
Kasha is a nutritious and versatile grain that is high in fiber, protein, and minerals. It is also low in fat and calories, making it a great choice for those looking to maintain a healthy diet. Kasha is also a great source of complex carbohydrates, which can help to provide sustained energy throughout the day. Additionally, kasha is gluten-free, making it a great option for those with gluten sensitivities.
Game Changing Kasha (Roasted Buckwheat) Porridge
- 1 cup dry kasha roasted buckwheat
- 1 1/2 cups water
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
- 1 cup plant milk of choice
- handful roasted nuts
- handful fresh fruit
- sprinkle hemp seeds
- sprinkle ground flax
- sprinkle cocao nibs
- Rinse and drain kasha. In a medium pot, combine all ingredients, bring to a simmer, then lower the heat and cover. Let it simmer on low for about 10 minutes. If it appears too dry, add a touch of water.
- To serve: Pour a generous helping of warm milk and a drizzle of maple syrup on your cooked kasha.
- Top with fresh fruit, nuts and cocoa nibs. I highly recommend you add the maple pecans mentioned above.